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


  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

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