Raspberry and chocolate duo cake

Name: Raspberry and chocolate duo cake
Ingredients: 7 eggs; 7 tablespoons sugar; 5 tablespoons flour; 2 tablespoons cocoa; 1 teaspoon rum extract; 10 g baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 150 g frozen raspberries; 200 g mascarpone; 200 ml whipping cream; 2 tablespoons powdered sugar; 200 g chocolate; 200 ml cream; 1 tablespoon sugar; 2 tablespoons coffee; 4 tablespoons water

Dessert - Raspberry and chocolate duo cake by Luciana E. - Recipia

Raspberry and chocolate duo cake has a well-soaked cocoa sponge between a pink raspberry cream and a chocolate one. The syrup is made with coffee and caramelized sugar, and the layers slice neatly after chilling; it’s an Easter dessert with cocoa and tart fruit flavors. I cut it into narrow slices so you can see both creams. Prep: 40 minutes. Cook: 31 minutes. Rest: 285 minutes. Total time: 356 minutes. Servings: 8. Approximately 560 kcal and 11 g protein per serving.

Ingredients

For the sponge

7 eggs
7 tablespoons sugar
5 tablespoons flour
2 tablespoons cocoa
1 teaspoon rum extract
10 g baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the raspberry cream

150 g frozen raspberries
200 g mascarpone
200 ml whipping cream
2 tablespoons powdered sugar

For the chocolate cream

200 g chocolate
200 ml cream

For the syrup

1 tablespoon sugar
2 tablespoons coffee
4 tablespoons water

Preparation

1. Heat the oven to 180°C and line a 24 × 20 cm pan with baking paper. 2. Mix the flour with the baking powder, baking soda and cocoa. 3. Beat the eggs with the sugar, salt and rum extract until you can no longer feel the sugar crystals. Add the dry mixture one spoonful at a time, mixing until smooth after each addition. 4. Pour the batter into the pan and bake the sponge for 25 minutes, until it passes the toothpick test. Leave it to cool completely, about 45 minutes. 5. Break the chocolate into pieces and put it in a small saucepan with the cream. Heat over low heat, stirring constantly, for 3 minutes, until the chocolate melts; don’t let the mixture boil. Let the cream cool, cover it and refrigerate for 2 hours. 6. Put the frozen raspberries in a sieve and leave them to thaw and drain. Beat the whipping cream with the mascarpone until stiff, taste and, if needed, beat in up to 2 tablespoons of powdered sugar. Add the raspberries and mix until the cream turns pink, then refrigerate it. 7. Caramelize the sugar for the syrup in a small saucepan. When it has melted and turned honey-colored, take the pan off the heat, carefully add the water and coffee, then boil for 3 minutes, until the caramelized sugar dissolves. Leave the syrup to cool. 8. Beat the cold chocolate cream until stiff. 9. Cut the cooled sponge into two equal layers. Place one on a serving plate and soak it with half the syrup. Spread on the raspberry cream, then half the chocolate cream. 10. Place the second layer on top, soak it with the remaining syrup and spread on the remaining chocolate cream. Smooth the top and refrigerate the cake for 2 hours.

Notes

The slices go well with black coffee. For the 24 × 20 cm pan, let the baking paper hang over the edges a little so you can lift out the sponge without turning it over. If the raspberries release a lot of syrup after thawing, leave them in the sieve a little longer before mixing them into the cream. Whipping cream can stay soft if it isn’t cold enough, so keep it in the fridge until just before whipping. For a gluten-free sponge, replace the 5 tablespoons of flour with the same amount of gluten-free cake mix; the cream contains dairy, and the sponge contains eggs. The cake keeps covered in the fridge for up to 3 days and can be assembled the night before.