raspberry chocolate

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raspberry chocolate

raspberry chocolate

raspberry chocolate
raspberry chocolate

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For the chocolate cake:

1 egg

60 g butter

30 g of chocolate

75 g sugar

45 g flour


1 dash of rum
For the Bavarian:

500 g raspberries (frozen or fresh)


6 gelatine leaves

40 cl liquid cream

200 g sugar
For the topping:

100 g coulis (raspberry or red fruit)

2 sheets of gelatine
For decoration:

6 raspberry macaroons

6 chocolate macaroons

50 g of chocolate

Total Time: 1h10
Preparation: 1 h
Cooking time: 10 min
To be prepared the day before !!!
For the chocolate cake:
Preheat the oven to 200°C (thermostat 6-7).
Melt the butter with the chocolate, add the sugar, the egg and mix well. Then add the flour gradually and pour the mixture into a baking tin. Put in the oven for 10 minutes.
After baking, when the cake has cooled down, pierce small holes in it with a fork so that you can soak it with the mixture of orange juice and rum.
For the Bavarian:
Soften the 6 gelatine leaves in a bowl of water. Mix the raspberries with the lemon juice and add the 200 g sugar. Pour this mixture into a saucepan over low heat and add the softened and wrung out gelatine leaves. Stir until they melt. Allow to cool completely.
Whip the 40 cl of cream into whipped cream (the cream must be very cold). When the raspberry mixture has cooled, add the whipped cream.
Pour the mixture into the chocolate cake tin. Refrigerate overnight.
The next day:
For the topping:
Soften the 2 gelatine leaves in water. Heat the coulis in a saucepan, add the drained gelatine leaves and leave to cool a little (but not too much, it must not take!). Spread over the Bavarian and put back in the fridge.
For a great decoration:
Melt the chocolate and play with it to make nice decorations on the cake.
Turn it out of the mould and take 2 minutes to admire it.
Peel off the macaroons (rather difficult part, you are tempted to eat them all) and spread the half-shells obtained on the edges of the cake.
And that's it!!!

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