Chocolate and raspberry cake recipe

Chocolate and Raspberry Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect combination of rich chocolate and tangy raspberries with this decadent Chocolate and Raspberry Cake recipe. This delightful dessert is a treat for both the eyes and taste buds, with layers of moist chocolate cake filled with luscious raspberry jam and frosted with a smooth chocolate ganache. The contrasting flavors of sweet chocolate and tart raspberries create a harmonious balance that is sure to delight any chocolate lover. Whether you're celebrating a special occasion or simply craving a sweet indulgence, this recipe is guaranteed to impress.

Keywords: chocolate, raspberry, cake, dessert, indulgent.

Chocolate and raspberry cake recipe details

Chocolate and raspberry cake recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

375 g	couverture, chopped
125 g	soft butter
100 g	flour
50 g	cornflour
1 tsp	baking powder
6 medium	eggs, separated
1 pinch(es)	salt
150 g	sugar
200 g	raspberry jam
25 g	coconut fat
	chocolate flakes

Instructions

Melt the butter and 175g of the couverture. Sift the flour with baking powder and cornflour into a bowl.

Whisk the egg whites until stiff, adding in bit by bit salt and 50g of the sugar. Whisk the egg yolks with the remaining sugar. Stir in the couverture. Fold in the flour mixture and the beaten egg whites.

Preheat the oven to 150°C. Pour the batter into a buttered and floured cake form and bake for 30-40 minutes. Allow to cool for 10 minutes. Remove from the form and allow to cool completely.

Bring the jam to a boil and pass through a sieve. Brush the cake with the jam and allow to dry. Melt the coconut fat with the remaining couverture. Brush the cake with the couverture, sprinkle with chocolate flakes and allow to dry.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a