Christmas Present with Open Jaws

It's up to you.

11 detailed steps, from preparation to service.

1. Preparing the mold

   Heat the oven to 170 °C static. Line the square mold with 20 cm of baking paper. Weigh 180 g of soft butter, 170 g of sugar, flour and baking powder. The butter should be crushed with a spoon without being melted.

2. Cream butter and sugar

   Beat the 180 g of butter with the 170 g of sugar for 3 minutes, until a lighter mixture. Break the 3 eggs one by one in a bowl and add them one by one, beating 30 seconds between each addition. Pour the 2 teaspoons of vanilla.

3. Finish the dough

   Mix 210 g of flour with 7 g of baking powder. Add half to the spatula, then the 90 g of milk and finally the rest of the dry ingredients. Mix only until the flour disappears. Pour into the mold and smooth.

4. Cook and cool

   Bake 28 to 32 minutes. Check the center with a blade: it should come out dry. Wait 20 minutes, unmold with paper and let cool for 70 minutes on a rack.

5. Prepare the ganache

   Chop 150 g of dark chocolate. Heat the 150 g of cream until it quiveres, pour over the chocolate and wait 2 minutes. Stir until the mixture is shiny and then leave to thicken for 30 to 45 minutes in a cool room and then, if necessary, in the refrigerator in periods of 5 minutes, until a texture that fits on the spatula.

6. Building a Low Box

   Rough the cold cake in 18 cm square and keep the offcuts. Cut the square horizontally in half. Place the base on the dish and spread 120 g of raspberry jam leaving 1 cm free on the edge.

7. Digging a sustained opening

   Place the lid on the base, flat. On its front edge, cut an irregular notch of 12 x 2 cm that crosses only the first 3 centimeters of depth, keeping at least 3 cm of cake intact on each side. This mouth remains supported by the sides and all the back cake; no shim or slanted lid is necessary. Reserve the removed pieces to serve next to them.

8. Cover with chocolate

   Spread the ganache on top and sides, without clogging the notch. Keep the spatula marks. Powder the 20 g of cocoa to the sieve on top and sides, protecting the dish with a sheet removed afterwards.

9. Add the red ribbon

   Spread 140 g of red marzipan over 2 mm between two sheets of paper. Cut two strips 3 cm wide to cross the gift. Shapes with the offcuts a flat knot, placed in full support on the top; does not create a large loop in height.

10. Make a rough jaw

    Stuck the eight large squares of white chocolate in the front notch ganache, four above and four below. They must remain tablet pieces, never carved teeth. Add the remaining 100 g of jam to the opening and thickly cast on the dish.

11. Firming the box

    Place 30 minutes in the refrigerator. Make sure the lid remains stable before moving the dish. Cut the vertical portions, removing the knot to share it. Serve the remaining offcuts next to it.