Chocolate Raspberry Cake

Chocolate Raspberry Cake

Chocolate Raspberry Cake

Chocolate Raspberry Cake

 

The combination of chocolate and raspberries is simply amazing. In all respects. As taste and high-calorie and aesthetic.

Dough:

  • 1/4 teaspoon salt
  • 150 g flour
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon baking powder
  • 90 g cold butter cubed
  • 1 egg
  • 50 g cocoa powder

 

Toppings:

  • 50 g butter
  • 250 ml double cream
  • 1 kg raspberries
  • 25 g liquid glucose (if not, add)
  • 200 g chocolate

Cooking:

In the bowl of a blender combine all dry ingredients. Add the butter cubes and pulsating movements to bring to the State. Lightly whisk the egg and add to the dough. As soon as it starts to gather into a ball, pull out the Blender, gather on the table into a ball, wrap in foil and put in the fridge for 30 minutes.

Form diameter 18 cm, greased with oil, the bottom of the mould with the parchment. Roll out the dough and using a rolling pin to transfer to the form edgeto remove. Top put the paper with dry peas or beans. Put the form on a baking tray and bake for 15 minutes at 375 f. Then remove and Bake until ready for another 10 minutes. Cool and pull out of shape.

To prepare the filling cream boil. Remove from heat and Add chocolate broken. Let stand for 12 minutes and stir well to homogeneity. Add glucose and parts of soft butter. Totally cool.

Half the raspberries cut into two parts. Mix with small diced with mint leaves. Put on the bottom of the base. Lightly smooth with the help of a spoon. Pour the cream on top. Refrigerate for 56 hours. Before serving, garnish with remaining raspberries.

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