Chocolate and raspberry cake

Recipe: chocolate cake and raspberries

Recipe for chocolate and raspberry delight, a dessert as beautiful as it is good, we liked this chocolate cake, placed on a bed of scrambled English cream with a raspberry coulis, a pleasure for the eyes but also for the taste. Moelleux au chocolat at home is already a great moment, but cooked with these raspberries which have come to flavor the chocolate, a real treat. Nothing could be easier to make a chocolate cake recipe and even easier if you have stainless steel circles.

Recipe ingredients

• Soft chocolate and raspberry recipe for 5 people:
• 3 eggs
• 100 g of brown sugar
• 60 g flour
• 150 g butter
• 150 g dark chocolate
• 8 squares of full-bodied dark chocolate
• 2 strips of food paper
• The custard:
• 4 eggs
• 100g sugar
• 1/2 liter of raw milk
• 1 vanilla pod
• Raspberry sauce :
• 500 g frozen raspberries
• 80 g icing sugar

Instructions

1. English cream:
2. Prepare the English cream first, so that it can cool in the refrigerator.
3. The raspberry coulis:
4. Sweeten the raspberries with the icing sugar.
5. Blend the raspberries with a soup blender.
6. Pass the raspberry coulis through a Chinese.
7. The soft chocolate:
8. Break the eggs into a stainless steel bowl.
9. Whisk them with the sugar until the mixture turns white.
10. Add all the flour while continuing to whisk.
11. Melt the chocolate in a saucepan over a double boiler.
12. Add the butter and let the appliance soften, then whisk so that the mixture is homogeneous.
13. Cut a strip of food paper 4 to 5 cm higher than the molds.
14. Unroll the cookie cutter to have the length, then cut the food paper.
15. Pour the mixture over the chocolate / butter mixture. Mix so that everything is homogeneous.
16. Cut out 4 circles of paper for the background.
17. Place the paper circles on a baking sheet.
18. Place the circles on the lids.
19. Wrap the strips of food paper inside the cookie cutter.
20. Pour the chocolate appliance ¾ of the cookie cutter.
21. Place two squares of chocolate in the center.
22. Finish filling the cookie cutters.
23. Bake in a hot oven at 200 ° C for 25 minutes.

Preparation time: 15 minutes
Number of people: 5
Cooking time: 25 minutes
4 star rating: 1 review

What wine to drink with: Chocolate cake and raspberries

My favorite wine for this recipe: Alsace Gewurztraminer late harvest Grape variety Gewurztraminer
Temperature between 10 ° and 12 °

ZoomTo tasteAdd the raspberriesRaspberries zoomPour the chocolateTo incorporateBlanch the yolksThaw the raspberriesMelt the chocolateAdd the butterMelt the chocola