Raspberry Chocolate Cake in Multicooker

Name: Raspberry Chocolate Cake in Multicooker - Milena P.
Ingredients: Base: 5 eggs; 5 tablespoons of cold water; 10 heaping tablespoons of sugar; 10 tablespoons of flour; a pinch of salt; a little butter for greasing the pan. Ganache: 200 ml of liquid cream; 200 g of milk chocolate. Raspberry jelly: 600 g of raspberries (I used frozen); 6 tablespoons of sugar; 4 sheets of gelatin. Decoration: 50 g of white chocolate; 50 g of milk chocolate.

Dessert - Raspberry Chocolate Cake in Multicooker by Milena P. - Recipia

The raspberry chocolate cake is prepared in several stages, but each can be done in advance. The sponge is baked in a Multicooker, the ganache needs to chill for a few hours in the fridge, and the raspberry jelly can be made the night before. The combination of the simple sponge, slightly tart raspberries, and chocolate cream is well-balanced, and the decoration is done without complicated techniques. Quick Info Total time: approximately 6-7 hours, mainly due to the ganache cooling time Active preparation time: about 60-75 minutes, divided into stages Baking time: approximately 50 minutes Servings: not specified in the original recipe; depends on slice size Difficulty: medium Recipe type: cake with raspberries, chocolate, and sponge baked in a Multicooker Ingredients For the sponge 5 eggs 5 tablespoons of cold water 10 heaping tablespoons of sugar 10 tablespoons of flour A pinch of salt A little butter for greasing the Multicooker bowl For the ganache 200 ml liquid cream 200 g milk chocolate For the raspberry jelly 600 g raspberries, fresh or frozen 6 tablespoons of sugar 4 sheets of gelatin For decoration 50 g white chocolate 50 g chocolate for decoration. The ingredient list mentions milk chocolate, while the preparation description refers to dark chocolate. Preparation method 1. Preparing the sponge Before you start, measure all the ingredients and grease the Philips Multicooker bowl with a little butter. Separate the egg whites from the yolks. Put the egg whites in a bowl, add a pinch of salt, and whisk until foamy. Gradually add the sugar and continue whisking for about 5-7 minutes. The meringue is ready when it becomes firm and does not flow if you carefully turn the bowl upside down. Add all the yolks, then the cold water. Mix gently, without overdoing it. Sift the flour and gradually fold it in, mixing until there are no traces of flour in the batter. Pour the batter into the greased bowl and gently shake it to settle the mixture evenly. Set the appliance to the BAKE function at 150 degrees Celsius for about 50 minutes. Do not open the lid for the first 15 minutes. After this time, the sponge can be checked towards the end of baking. It is ready when it passes the toothpick test. Let it cool before assembling. 2. Preparing the ganache Pour the liquid cream into the Multicooker bowl. Meanwhile, break the milk chocolate into pieces and add it to the cream. Select the REHEAT program. After about 2 minutes, turn off the appliance and stir using the Multicooker spoon. The chocolate should be completely melted, and the mixture should be smooth. Transfer the ganache to a suitable mixing bowl. Let it cool, then refrigerate for at least 5-6 hours. For a more reliable result, you can leave it overnight. When well chilled and ready to be used on the cake, whip the ganache with a mixer until it becomes a thick cream. 3. Preparing the raspberry jelly Place the raspberries and sugar in the appliance bowl. If using frozen raspberries, they can be added directly to the bowl as per the recipe. Set the JAM function for 15 minutes. After the program ends, let the mixture cool. The jelly can be prepared the night before, at the same time as the sponge and ganache. When the jelly is cool and you are ready to assemble the cake, soak the gelatin sheets in a little cold water. Once softened, remove them and place them in the microwave for 15 seconds. Stir until the gelatin is completely dissolved. Add the gelatin to the cold raspberry mixture and mix well. It is important that the raspberries are cold when adding the dissolved gelatin. 4. Preparing the decoration Grate the white chocolate to create shavings. Melt the chocolate intended for decoration in the microwave. Place the melted chocolate in a cone made from baking paper. Create various designs on another piece of baking paper, then refrigerate for a few minutes. After cooling, the chocolate designs should peel off easily from the paper. The original recipe mentions dark chocolate at this step, while the ingredient list indicates milk chocolate. The amount is 50 g for decoration. 5. Assembling the cake Cut the cooled sponge into two layers. Place the first layer on a serving platter and spread the raspberry jelly on top. Place the second sponge layer over the jelly. Cover the cake with the whipped chocolate ganache. Finally, decorate with the white chocolate shavings and the chilled chocolate designs. Why I make this recipe often I love that the stages can be spread over days. The sponge, ganache, and jelly do not all have to be made at the same time, making it easier to prepare the cake. The Multicooker is handy for both the sponge and the jelly, and the chocolate cream has a nice texture after chilling and whipping. Tips and variations Tips Do not open the Multicooker lid in the first 15 minutes of baking. The sponge needs this time to start rising without sudden temperature changes. The meringue must be whisked until firm. If the sugar is not well incorporated or the egg whites remain soft, the sponge may have a less airy structure. The ganache must be cold before being whipped. If it is still soft or warm, it will not turn into a thick cream. The raspberry jelly must be cold before adding the dissolved gelatin. Mix well to ensure the gelatin is evenly distributed. Before assembling, both the sponge and jelly must be cooled. If they are warm, the chocolate cream may lose its consistency. Substitutions Frozen raspberries can be used instead of fresh ones. The original recipe is made with frozen raspberries. For the ganache, use milk chocolate, as stated in the ingredient list. For decoration, the source mentions both milk and dark chocolate, depending on the section. Variations The decoration can be done solely with white chocolate shavings if you do not wish to prepare the melted chocolate designs. If you prefer a simpler decoration, you can use grated white chocolate only on the surface of the cake, without any lattice or other shapes. Serving ideas The cake is sliced after it has been assembled and the cream has set. It is easier to portion when cold. The raspberry jelly looks beautiful between the two sponge layers, and the white shavings can be sprinkled over the entire surface or just in the center. Frequently asked questions Can I use frozen raspberries for the jelly? Yes. The original recipe is made with frozen raspberries. They are added along with the sugar to the Multicooker bowl and cooked on the JAM function for 15 minutes. How long should the ganache chill in the fridge? The ganache should be cooled and kept in the fridge for at least 5-6 hours. It is preferable to leave it overnight and then whip it before spreading it on the cake. When is the gelatin added to the raspberry jelly? The gelatin is added after the sheets have been soaked in cold water and then dissolved for 15 seconds in the microwave. The raspberry jelly must be cold, and the mixture is homogenized immediately after adding the gelatin. Why should the Multicooker lid not be opened in the first 15 minutes? Opening the lid too early can stop the sponge from rising. After the first 15 minutes, baking can be checked towards the end, until the sponge passes the toothpick test. Can I prepare the cake components in advance? Yes. The sponge, ganache, and jelly can be prepared the night before. The ganache needs a few hours to chill anyway, and the jelly keeps well for assembling the next day. Nutritional values The values are approximate and depend on the exact weight of the tablespoons of sugar and flour, the type of chocolate, and the number of slices. For the entire recipe, the cake has approximately: 3,000-3,300 kcal 350-400 g carbohydrates 140-160 g fats 50-60 g proteins These values include the sponge, ganache, jelly, and decoration. Since the original recipe does not specify the number of servings, the values for a slice cannot be accurately determined. If the cake is divided into 10 slices, one slice will have approximately 300-330 kcal, with 35-40 g carbohydrates, 14-16 g fats, and 5-6 g proteins. Storage and reheating The cake should be stored in the fridge, in a covered or protected container, as the ganache and jelly retain their texture better when cold. It can be sliced directly from the fridge. There is no need or recommendation to reheat it, as the chocolate cream and gelatin may soften. For a more pleasant taste, the cake can be left at room temperature for a short while before serving, but not for too long. Tags: cake, raspberry, chocolate, Philips Multicooker, ganache, raspberry jelly, festive dessert

Preparation

Base: First, we prepare all the ingredients, measure the quantities, and grease the bowl of the Philips Multicooker with butter. We separate the egg whites from the yolks. We sprinkle a pinch of salt over the egg whites and start mixing them until they become foamy. Gradually, we add the sugar and mix for about 5-7 minutes until we achieve a meringue that does not run when we turn the bowl upside down. We add the yolks all at once, add water, and mix gently. We sift the flour, gradually add all the flour, and mix until perfectly incorporated. We pour the mixture into the bowl, gently shake it so that the mixture settles, and set the Multicooker to the BAKE function at 150 degrees for about 50 minutes until it passes the toothpick test. For the first 15 minutes, we do not open the lid to avoid stopping the base from rising. Ganache: We put the liquid cream in the bowl, meanwhile, we break the chocolate into cubes and add it over the cream. We select the REHEAT program and after 2 minutes, we stop and mix with the Multicooker spoon. The chocolate should be completely melted and homogenized in the cream. We transfer the mixture to a mixing bowl, let it cool, and then refrigerate for at least 5-6 hours (preferably overnight). Before placing it on the cake and after it has been in the fridge for the necessary time, we whip the ganache with a mixer until we obtain a compact cream. Raspberry Jelly: We put the raspberries together with the sugar in the bowl, using the JAM function for 15 minutes. We let it cool. We can make the jelly in the evening, together with the base and ganache. Before placing it on the cake, we soak the gelatin sheets in a little cold water; when they have softened, we put them in the microwave for 15 seconds and mix so that the gelatin is completely dissolved. Then we add the gelatin over the cold raspberry mixture and homogenize everything. Decoration: We grate the white chocolate to create chocolate flakes. We melt the dark chocolate in the microwave. From baking paper, we make a cone into which we pour the melted chocolate. We then create various designs by pouring the chocolate onto baking paper. We place the papers in the fridge for a few minutes, and then the chocolate will easily detach from the paper. Assembling the cake: The base is cut in half. On the first layer, we place the raspberry jelly. Then comes the second layer of cake. We cover it with the chocolate ganache. It is decorated with white chocolate flakes and milk chocolate grids.

Preparation

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