Chocolate Raspberry Cake

This delicious cake with three layers: brownie, chocolate mousse and raspberry gelee takes a bit time to make, but is definitely worth the effort.

10

120 Minutes

  • 75

    g

    Dark chocolate

  • 50

    g

    Butter

  • 1

    dl

    Sugar

  • 1

    tsp

    Vanilla powder

  • 1

    Pinch of salt

  • 1

    Egg

  • 1

    tbsp

    Cocoa powder

  • 1

    dl

    Flour

  • 3

    dl

    Liquid cream

  • 300

    g

    Cream cheese

  • 250

    g

    Chocolate

  • 1

    tbsp

    Irish cream liquor

  • 4

    dl

    Raspberries

  • 0.5

    dl

    Sugar

  • 2

    tsp

    Agar agar

  • 150

    g

    Thin mint chocolates

  • Add sugar, vanilla and egg and mix well.
  • Mix cocoa with flour and add them in the mixture through a sifter. Mix again.
  • Stir the cream cheese until it is soft.
  • Whip the cream.
  • Mix 2 tbsp of cream cheese in the melted chocolate.
  • Add cream cheese, chocolate and liquor in the whipped cream and mix well.
  • Refrigerate the cake for at least two hours.
  • Boil the berries, sugar and 0.25 dl juice for 5 minutes.
  • Mix agar agar with 0.25 dl cold juice and add it in the kettle stirring well.
  • Boil for 2 minutes, then let the mixture cool until it is lukewarm.
  • Cover a soup plate with plastic foil and pour the raspberry mixture on it. Refrigerate for 2 hours.
  • Add the rashberry layer on top of the cake. Decorate with thin mint chocolates.
  • Melt butter and 75 g chocolate in a kettle.
  • Pour the dough in a springform cake pan and bake in 175°C for 15 minutes.
  • Melt 250 g chocolate (milk or dark)
  • Pour the mixture on top of the cake still in the pan (first make sure it is not warm anymore).
Categories
  • Dessert
  • Pastry
  • Takes time

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