Chocolate and raspberry cake

Chocolate raspberry cake: a decadent treat

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour 10 minutes
Number of servings: 12

Introduction

Who doesn't love the classic combination of chocolate and raspberries? This chocolate raspberry cake is a culinary masterpiece that brings joy to any meal. The soft, moist pastry, creamy raspberry filling and rich chocolate frosting come together perfectly to create a dessert that not only looks spectacular, but is also extremely tasty. This quick dessert is ideal for special occasions, but can also be enjoyed on ordinary days when the sweet tooth takes over.

Brief history

The combination of chocolate and berries dates back centuries and has been used in various sweet dishes. Raspberries, with their intense, slightly tart flavor, perfectly complement the sweetness of chocolate, creating a contrast of flavors that delights the taste buds. This cake is a modern reinterpretation of classic desserts, adapted to satisfy the most discerning tastes.

Ingredients

For the crust:

- 8 eggs (6 medium + 2 large)
- 135 g chocolate (80% milk chocolate + 20% dark chocolate)
- 155 g cocoa icing (from Lamingtons)
- 140 g sugar
- 180 g wheat flour 000 (Dobrogea)
- 8 g baking powder
- a pinch of salt

For the cream:

- 220 g frozen raspberries
- 80 g toasted sugar
- 400 g liquid cream (Pilos)

For the glaze:

- 200 g bitter chocolate
- 150 g liquid cream

For the decoration:

- fresh or frozen raspberries, as preferred

Step by step

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. It's important to have your oven ready so that the top is evenly baked.

2. Separating the eggs: Carefully separate the yolks from the whites. Make sure that no yolk remains in the whites, as this can prevent a firm foam.

3. Melting the chocolate: Place the chocolate broken into small pieces in a heatproof bowl. Then place it on the steam bath, stirring constantly until the chocolate melts completely. This method prevents the chocolate from burning and ensures a smooth texture.

4. Preparing the mixture for the countertop: In a separate bowl, beat the egg yolks with 40 g of the sugar until you obtain a light-colored fluffy foam. Add the melted chocolate and cocoa glaze, mixing until smooth. Sift the flour mixed with the baking powder into the mixture and mix well to avoid lumps.

5. Make the egg white mousse: In a clean bowl, use a mixer to beat the egg whites with a pinch of salt. Add the rest of the sugar (100 g) gradually and continue mixing until you have a stiff, peak-forming foam.

6. Combining the ingredients: Take 2 tablespoons of the beaten egg whites and gently fold them into the yolks and chocolate mixture. Next, pour the rest of the batter over the egg whites and use a spatula to gently mix in circular motions, from top to bottom, so as not to destroy the air in the egg whites.

7. Baking: Pour the mixture onto a baking sheet lined with baking paper (32 x 22 cm) and place in the preheated oven. Bake for 20 minutes at 180 degrees, then reduce the temperature to 150 degrees and leave in the oven for another 20 minutes. Test with a toothpick to check if the pastry is cooked (the toothpick should come out clean).

8. Cooling the cake: Once the cake is baked, remove it from the oven and cool completely on a wire rack. Once cool, slice in half horizontally.

Making the custard

1. Prepare the raspberries: Put the frozen raspberries with the sugar in a saucepan over a low heat. Stir occasionally for about 5 minutes, until the raspberries soften and become jam-like. Allow to cool completely before adding to the cream.

2. Prepare the whipped cream: In a cold bowl, blend the liquid cream until fluffy. Stir the cooled raspberries into the cream, using a spatula to make a smooth mixture.

Making the icing

1. Melting the chocolate for the icing: In a non-stick bowl, put 75 ml of liquid cream and the chocolate broken into pieces. Heat over low heat, stirring constantly until chocolate is completely melted. Turn off the heat and add the remaining liquid cream, stirring well to obtain a fine glaze.

Assembling the cake

1. Top layer: Place a slice of the countertop on a serving platter. Spread the raspberry cream evenly over it.

2. Adding the second slice of countertop: Place the other slice of countertop on top of the cream, pressing gently to set.

3. Adding the frosting: Pour the hot chocolate frosting over the cake, making sure it's evenly covered.

4. Decorating: When ready to serve, decorate with fresh or frozen raspberries to add a splash of color and freshness.

Helpful hints

- Drizzle over the top: If you'd like a more moist cake, you can sprinkle the top with a syrup of water and sugar or raspberry juice. This will add extra moisture and flavor.
- Gelatin for a firmer custard: If you prefer a firmer custard, add 4-5 sheets of gelatin prepared according to the instructions on the packet.
- Chocolate Variations: You can experiment with different types of chocolate, such as white chocolate or flavored chocolate, to get a personalized taste.

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but it is best to wash and dry them thoroughly before using.

2. How can I store the cake?
Keep the cake covered in the refrigerator for 3-4 days. The frosting may become a little firmer, but the taste will remain delicious.

3. What other desserts can I try with raspberries?
Raspberries are versatile and go perfectly in cheesecake, raspberry tart or chocolate mousse.

Nutritional benefits

This chocolate raspberry cake is not only delicious, but also full of nutritional benefits. Raspberries are rich in antioxidants, vitamins and minerals, making them an ally for your health. In addition, bitter chocolate has positive effects on heart health thanks to its flavonoid content. Of course, it's important to eat sweets in moderation, but this cake can bring a little bit of happiness into your day.

Conclusion

Chocolate raspberry cake is a dessert that not only delights the eye but also the palate. With its perfect combination of flavors and textures, it's ideal to serve on special occasions or simply to indulge yourself on an ordinary day. Experiment with ingredients and techniques to create a cake that becomes your favorite! Savor each piece and enjoy the sweet moment you've created.