I made this cake during a time with a lot of frozen fruits that I needed to get rid of. I ended up repeating it a few times because the balance between the base, cream, and glaze really works, and the ingredients are simple, nothing fancy. It's not the kind of quick dessert, but it's not hard either if you follow the steps in order.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 12-16 slices, depending on how you cut it
Difficulty: medium
Type: chocolate and raspberry cake, suitable for occasions or when you crave something substantial
Ingredients
Base
8 eggs (6 medium + 2 large)
135 g chocolate (80% milk, 20% dark)
155 g cocoa glaze (I used Lamingtons)
140 g sugar
180 g wheat flour 000 (Dobrogea)
8 g baking powder
a pinch of salt
Cream
220 g frozen raspberries
80 g granulated sugar
400 g liquid cream for whipping (Pilos or another brand with 30-35% fat)
Glaze
200 g dark chocolate
150 g liquid cream
Decoration
raspberries (fresh or frozen)
Preparation Method
Base
1. Preheat the oven to 180°C. Line a 32 x 22 cm baking tray with parchment paper.
2. Separate the eggs, placing the yolks in one bowl and the whites in another.
3. Melt the chocolate in a double boiler. Stir occasionally until it becomes fluid.
4. Beat the yolks with 40 g of sugar until they lighten in color. Add the melted chocolate and cocoa glaze to the yolks. Mix well with a mixer.
5. Sift the flour together with the baking powder directly over the yolk and chocolate mixture. Mix to avoid lumps.
6. Whip the egg whites with a pinch of salt. When they turn white, gradually add the remaining 100 g of sugar. Continue mixing until you get a meringue that holds its shape.
7. Take 2 tablespoons of the egg white meringue and gently fold it into the yolk mixture to thin it out a bit for easier mixing.
8. Pour the chocolate mixture over the egg whites and fold with a spatula, from the bottom up, using wide movements to avoid losing air from the egg whites.
9. Pour everything into the prepared tray. Level it out. Place the tray in the oven at 180°C for 20 minutes, then reduce the temperature to 150°C and bake for another 20 minutes. The base is done when a toothpick comes out clean.
10. Remove the base and let it cool completely in the tray. Once cooled, cut it horizontally to obtain two layers.
Cream
1. Place the raspberries and sugar in a small saucepan over low heat. Let them simmer for 5 minutes, stirring occasionally. It should thicken a bit, like a thinner jam.
2. Allow the raspberry mixture to cool completely.
3. Whip the liquid cream (cold, from the fridge) until it becomes firm, but do not turn it into butter. Gradually fold in the cooled raspberries with a spatula, without overmixing.
Glaze
1. Place 75 ml of liquid cream in a bowl with the broken chocolate pieces. Put the bowl over low heat and stir until the chocolate is completely melted.
2. Once everything is homogeneous, remove from heat, add the remaining 75 ml of liquid cream, and stir until you have a fluid cream.
Assembly
1. Place the first layer of the base on a serving plate.
2. Spread the raspberry cream over the first layer.
3. Place the second layer of the base on top.
4. Pour the warm chocolate glaze over the cake and quickly spread it with a spatula.
5. Refrigerate for at least an hour to set. Before serving, decorate with raspberries to taste.
Why I make this recipe often
I use it many times when I have frozen raspberries and want a substantial chocolate cake. It keeps well in the fridge and can also serve as a cake base if needed. It's the kind of dessert you can make ahead of time, and the taste remains balanced even the next day.
Tips and Variations
Tips
1. For the base, use eggs at room temperature.
2. Allow the base to cool well before cutting.
3. The liquid cream for the cream must be cold; otherwise, it won't whip properly.
4. If you don't want the base to crumble when cutting, use a long, thin knife.
Substitutions
1. The cocoa glaze in the base can be replaced with melted chocolate, but the base will be a bit denser.
2. You can also use other berries in the cream, but the taste and texture will be different.
3. In the absence of raspberries, strawberries or blackberries (also frozen) will work.
Variations
1. If you want a firmer cream, add 4-5 sheets of hydrated and melted gelatin, then mix into the cream after it has cooled.
2. You can soak the base with a little sugar syrup or a fruity liqueur for extra flavor.
3. The base can be used as a base for cakes with other creams.
Serving Ideas
1. The cake is good cold, straight from the fridge.
2. If you have fresh raspberries, place them on top before serving.
3. It can be cut into cubes or thin slices for dessert platters.
Frequently Asked Questions
1. Can I use fresh raspberries instead of frozen?
Yes, but you will need to reduce the boiling time for the raspberry jam in the cream a bit.
2. What do I do if I don't have cocoa glaze for the base?
You can replace it with melted chocolate, but the base will be slightly different in texture. It won't be as airy.
3. Can the cake be made a day in advance?
Yes, it actually tastes better the next day after the creams have set in the fridge.
4. How do I cut the base horizontally without it breaking?
After it has cooled completely, use a long knife with a thin blade. You can lightly score the edges before finishing the cut.
5. Can the cake be frozen?
I do not recommend it, as the glaze and cream lose their texture upon thawing.
Nutritional Values
Estimation for one serving (1/14 of the tray): approximately 330-350 kcal.
Carbohydrates: 30-33 g
Proteins: 6-7 g
Fats: 19-21 g
These are just indicative figures; they depend a lot on the brand of cream and the type of chocolate used. The cake has a moderate sugar content and quite a bit of fat from the chocolate and cream.
Storage and Reheating
It keeps in the fridge, covered or in a container, for up to 3 days. I do not recommend reheating. If you want the base to be softer when serving, leave the cake at room temperature for 15 minutes before cutting. If it sits too long, the base may harden slightly, but the cream and glaze hold up well. It is not a cake suitable for freezing.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 12-16 slices, depending on how you cut it
Difficulty: medium
Type: chocolate and raspberry cake, suitable for occasions or when you crave something substantial
Ingredients
Base
8 eggs (6 medium + 2 large)
135 g chocolate (80% milk, 20% dark)
155 g cocoa glaze (I used Lamingtons)
140 g sugar
180 g wheat flour 000 (Dobrogea)
8 g baking powder
a pinch of salt
Cream
220 g frozen raspberries
80 g granulated sugar
400 g liquid cream for whipping (Pilos or another brand with 30-35% fat)
Glaze
200 g dark chocolate
150 g liquid cream
Decoration
raspberries (fresh or frozen)
Preparation Method
Base
1. Preheat the oven to 180°C. Line a 32 x 22 cm baking tray with parchment paper.
2. Separate the eggs, placing the yolks in one bowl and the whites in another.
3. Melt the chocolate in a double boiler. Stir occasionally until it becomes fluid.
4. Beat the yolks with 40 g of sugar until they lighten in color. Add the melted chocolate and cocoa glaze to the yolks. Mix well with a mixer.
5. Sift the flour together with the baking powder directly over the yolk and chocolate mixture. Mix to avoid lumps.
6. Whip the egg whites with a pinch of salt. When they turn white, gradually add the remaining 100 g of sugar. Continue mixing until you get a meringue that holds its shape.
7. Take 2 tablespoons of the egg white meringue and gently fold it into the yolk mixture to thin it out a bit for easier mixing.
8. Pour the chocolate mixture over the egg whites and fold with a spatula, from the bottom up, using wide movements to avoid losing air from the egg whites.
9. Pour everything into the prepared tray. Level it out. Place the tray in the oven at 180°C for 20 minutes, then reduce the temperature to 150°C and bake for another 20 minutes. The base is done when a toothpick comes out clean.
10. Remove the base and let it cool completely in the tray. Once cooled, cut it horizontally to obtain two layers.
Cream
1. Place the raspberries and sugar in a small saucepan over low heat. Let them simmer for 5 minutes, stirring occasionally. It should thicken a bit, like a thinner jam.
2. Allow the raspberry mixture to cool completely.
3. Whip the liquid cream (cold, from the fridge) until it becomes firm, but do not turn it into butter. Gradually fold in the cooled raspberries with a spatula, without overmixing.
Glaze
1. Place 75 ml of liquid cream in a bowl with the broken chocolate pieces. Put the bowl over low heat and stir until the chocolate is completely melted.
2. Once everything is homogeneous, remove from heat, add the remaining 75 ml of liquid cream, and stir until you have a fluid cream.
Assembly
1. Place the first layer of the base on a serving plate.
2. Spread the raspberry cream over the first layer.
3. Place the second layer of the base on top.
4. Pour the warm chocolate glaze over the cake and quickly spread it with a spatula.
5. Refrigerate for at least an hour to set. Before serving, decorate with raspberries to taste.
Why I make this recipe often
I use it many times when I have frozen raspberries and want a substantial chocolate cake. It keeps well in the fridge and can also serve as a cake base if needed. It's the kind of dessert you can make ahead of time, and the taste remains balanced even the next day.
Tips and Variations
Tips
1. For the base, use eggs at room temperature.
2. Allow the base to cool well before cutting.
3. The liquid cream for the cream must be cold; otherwise, it won't whip properly.
4. If you don't want the base to crumble when cutting, use a long, thin knife.
Substitutions
1. The cocoa glaze in the base can be replaced with melted chocolate, but the base will be a bit denser.
2. You can also use other berries in the cream, but the taste and texture will be different.
3. In the absence of raspberries, strawberries or blackberries (also frozen) will work.
Variations
1. If you want a firmer cream, add 4-5 sheets of hydrated and melted gelatin, then mix into the cream after it has cooled.
2. You can soak the base with a little sugar syrup or a fruity liqueur for extra flavor.
3. The base can be used as a base for cakes with other creams.
Serving Ideas
1. The cake is good cold, straight from the fridge.
2. If you have fresh raspberries, place them on top before serving.
3. It can be cut into cubes or thin slices for dessert platters.
Frequently Asked Questions
1. Can I use fresh raspberries instead of frozen?
Yes, but you will need to reduce the boiling time for the raspberry jam in the cream a bit.
2. What do I do if I don't have cocoa glaze for the base?
You can replace it with melted chocolate, but the base will be slightly different in texture. It won't be as airy.
3. Can the cake be made a day in advance?
Yes, it actually tastes better the next day after the creams have set in the fridge.
4. How do I cut the base horizontally without it breaking?
After it has cooled completely, use a long knife with a thin blade. You can lightly score the edges before finishing the cut.
5. Can the cake be frozen?
I do not recommend it, as the glaze and cream lose their texture upon thawing.
Nutritional Values
Estimation for one serving (1/14 of the tray): approximately 330-350 kcal.
Carbohydrates: 30-33 g
Proteins: 6-7 g
Fats: 19-21 g
These are just indicative figures; they depend a lot on the brand of cream and the type of chocolate used. The cake has a moderate sugar content and quite a bit of fat from the chocolate and cream.
Storage and Reheating
It keeps in the fridge, covered or in a container, for up to 3 days. I do not recommend reheating. If you want the base to be softer when serving, leave the cake at room temperature for 15 minutes before cutting. If it sits too long, the base may harden slightly, but the cream and glaze hold up well. It is not a cake suitable for freezing.