Chocolate cake raspberry
Indulge in the decadent delight of a rich chocolate cake adorned with luscious raspberries. The velvety, moist texture of the chocolate layers harmonizes with the burst of sweet-tart flavor from the ruby-red raspberries.
For this recipe you need:
You need to prepare two sponge cakes
The chocolate sponge cake :
3 eggs
80g of sugar
Packet of vanilla sugar
50g flour
30g bitter cocoa powder
In a bowl, whisk the eggs, sugar, and vanilla sugar until the mixture turns white.
After adding the flour and sifted cocoa, mix gently until you obtain a homogeneous mixture.
Pour the mixture into a 22 cm mold lined with baking paper.
Preheat the oven to 170 degrees, bake for 20 minutes.
Let cool before unmolding.
Chocolate ganache :
Melt 200g of dark chocolate in a bain-marie.
In a saucepan pour 130g of liquid cream, bring to the boil.
Then pour in three batches over the chocolate, mix gently, cover and refrigerate.
Raspberry coulis:
In a saucepan add the raspberries, juice of half a lemon, and the sugar, cook over low heat until the mixture thickens.
Let cool.
