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Chocolate raspberry cake recipe

INGREDIENTS:

For the dough:
150g chocolate
150g butter
100g sugar
1 pack vanilla sugar
1 pinch(s) of salt
6 egg(s)
100g flour
50 g cornstarch
1 teaspoon Baking powder
For the cream: 
300 g whipped cream
200g chocolate
For the cream: 
150 g raspberries, pureed
100g raspberries
250 g whipped cream
2 tbsp water
1 1/2 sheets gelatin
For decoration:
200g whipped cream
130g chocolate
100 g almond flakes, roasted

PREPARATION:

For the dough, melt the chocolate in a water bath. Separate the eggs and beat the egg whites with the sugar until stiff. Beat the egg yolks with salt and vanilla sugar until creamy. Stir in the butter and then add the melted chocolate. Mix the flour with the baking powder and fold in alternately with the egg white.
Place the dough in a springform pan (26 cm) and bake at 160°C fan oven (or 180°C top/bottom heat) for 40 minutes. Cut the cooled base twice.
For the chocolate cream, bring the whipped cream to the boil briefly and melt the chocolate into it. Let the mixture cool (about 3 hours) until it is almost solid. Now whip up the cream. The color of the cream lightens.
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