Chocolate raspberry cake recipe


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: (chocolate cream)
300g whipped cream
200g chocolate

For the cream: (raspberry 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


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.

Place the chocolate cream on one chocolate base and smooth it out, cover with the second chocolate base and press down a little.
For the raspberry cream, puree the raspberries (let the frozen raspberries thaw beforehand) and, if you like, strain them through a sieve. Mix the whipped

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