Chocolate Cake with Raspberries and Truffles
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
Chocolate Cake with Raspberries and Truffles
Ingredients
- Butter - 5.3 oz
- Liquid dark chocolate - 10.6 oz
- Cocoa Powder - 4 tablespoons
- Powdered Sugar - 6.2 oz
- Farm fresh eggs - 6 pieces
- Wheat Flour - 5.3 oz
- Vanilla salt - a pinch
- Mascarpone Cheese Unagrande - 13.2 oz
- Raspberry leaves - 4.4 oz
- Cream - 3 fl oz
- Canned Truffles - 3.5 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Grease parchment paper with butter and line a 23 cm diameter baking pan.
Step 3
In a saucepan, pour in 100 ml of water, add cocoa powder, and stir. Bring to a boil, then simmer on low heat for half a minute. Turn off the heat and break 150 grams of dark chocolate into the saucepan. Melt the chocolate and let it cool.
Step 4
Beat the butter with powdered sugar. Add the egg yolks and melted chocolate, and beat again. Pour the mixture into the flour.
Step 5
Whip the egg whites until stiff peaks form. Add a tablespoon of whipped egg whites to the batter, then gently fold in the remaining whites. Pour the batter into the pan. Bake for 45 minutes.
Step 6
Remove the cake from the oven, let it cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely.
Step 7
Mix the cheese with powdered sugar and vanilla extract.
Step 8
Cut the cooled cake in half lengthwise. On the bottom layer, place the raspberries, then add a few tablespoons of the cheese mixture on top. Place the top layer and let it absorb.
Step 9
Melt the remaining dark chocolate and cream in a double boiler. Drizzle the creamy chocolate mixture over the cake.
Step 10
Decorate the cake with white truffles and cocoa powder.
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