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Chocolate and raspberry cake

Chocolate and raspberry cake

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1. Preheat the oven to 180 degrees Celsius.

2. Separate the yolks from the whites.

3. Melt the chocolate on a steam bath.

4. Mix the egg yolks with 40 g of sugar. Add melted chocolate and cocoa glaze over them and mix until their total incorporation. Sift the flour mixed with the baking powder into the composition and mix well.

5. Separately mix the egg whites with the salt powder, add the remaining sugar (100 g) and mix until the foam forms ridges.

6. Take 2 lbs of beaten egg whites and incorporate them in the composition with yolks and chocolate. Pour the composition from step 4 into egg whites and lightly incorporate it with a spatula, in a circular motion, from top to bottom.

7. Put the composition in a tray lined with baking paper (32 x 22 cm) and put in the oven at 180 degrees for 20 minutes, then reduce the temperature to 150 degrees and leave for another 20 minutes. Take the toothpick test.

8. After removing it from the oven, let it cool completely, then cut it in half horizontally.


1. Put the raspberries together with the sugar in a saucepan over low heat (5 min, stirring occasionally), until it coagulates like a jam. Let it cool completely before moving on to the next step.

2. Mix the cold liquid cream until it gains volume and consistency. Gently incorporate the raspberries from the previous step into the whipped cream, with a spatula.


In a non-stick pan, put 75 ml of liquid cream together with the broken chocolate pieces and mix with a spatula. When the chocolate is completely melted, turn off the heat, add the rest of the liquid cream and mix well with a spatula.


We put a slice from the counter on a support, we put the cream, the other slice and the hot icing on top. When serving, decorate with raspberries (I had frozen).


1. The top can be syruped according to preference.

2. You can use this type of cake top.

3. Cocoa glaze it can be replaced with melted chocolate, but the top will no longer have the same consistency.

4. If you want a firmer cream, add 4-5 sheets of gelatin prepared according to the instructions.