Makes: 12

Have you mastered the perfect doughnut yet? Here are two flavour variations that will blow your mind!


For the chocolate sponge

  • 5 large egg yolks (scant 1½ cup/100 g)
  • ½ cup (2 oz./60 g) confectioners’ sugar, sifted
  • 4 large egg whites (generous ½ cup/120 g)
  • 5 tbsp (2 oz./60 g) superfine sugar
  • Scant 1 cup (3½ oz./100 g) all-purpose flour
  • 3½ tbsp (1 oz./25 g) unsweetened cocoa powder

For the chocolate glaze

  • Generous 2 cups (10 oz./280 g) confectioners’ sugar
  • 3 tbsp (¾ oz./20 g) unsweetened cocoa powder
  • 5 tbsp (75 ml) water
  • 2½ tbsp (40 ml) grape-seed oil

To assemble

  • ½ pint (6 oz./170 g) fresh raspberries, washed and lightly crushed with a fork Grated or finely ground dark chocolate


For the chocolate sponge

1In a large mixing bowl, whisk the egg yolks and confectioners’ sugar together until pale and slightly increased in volume. In a separate bowl, whisk the egg whites until they hold soft peaks. Whisk in half the superfine sugar, followed by the other half, continuing to whisk until the egg whites form firm, but not grainy peaks. Using a spatula, gently fold the whisked egg whites into the egg yolk mixture. Sift in the flour and cocoa powder, then carefully fold in until combined.

2Preheat the oven to 340°F (170°C/Gas Mark 3).

3Transfer the cake batter to the pastry bag fitted with a large plain tip. Grease the silicone savarin molds and pipe the batter into them. Bake for 8–9 minutes, or until a toothpick pushed into one of the sponges comes out clean.

4Let cool in the molds. Using a serrated knife, trim their tops level with the tops of the molds. Place in the freezer until firm, then unmold. Neaten the outer edges of the sponges using the 3-in. (8-cm) cookie cutter, and the insides of the rings using the 1⅓-in. (3.5-cm) cutter.

For the chocolate glaze

1Sift the confectioners’ sugar and cocoa powder into a mixing bowl.

2Gradually whisk in the water and grape-seed oil until smooth.

3Set aside at room temperature.

To assemble

1Preheat the oven to 425°F (220°C/Gas Mark 7).

2Sandwich the sponges together in pairs with the crushed raspberries in the center. Using two forks, dip the donuts in the chocolate glaze to coat them completely. Once dipped, place them on a wire rack set over a cookie sheet to allow excess glaze to drip off.

3Place in the oven for 30 seconds to set the glaze. Remove from the oven and sprinkle ground or grated chocolate on top. Bake for an additional 1½ minutes.

4Serve warm or at room temperature.

Extracted from The Chef in a Truck: The Fabulous Culinary Odyssey of a French Pastry Chef in California by François Perret and Éric Nebot (Flammarion, 2021).

Photography © Bernhard Winkelmann.


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