Chocolate cake with raspberries

This is the perfect cake for freezing and serve when those unexpected guests show up. Thaw in 30 minutes at room temperature.

The Cake

Preheat the oven to 180 C
Stir together sugar and eggs.
Melt real butter.
Add the chopped chocolate to the butter and melt. Dark chocolate with 70% cocoa content so it will be a really great taste of chocolate.
Stir the flour into the mixture and salt to taste.
Stir in frozen raspberries (or frozen berries) in the batter and spread the batter into two round shapes, 20 cm in diameter, lined with parchment paper in the bottom.

Bake the cakes in the oven until the outer edge begins to rise and the cake surface feels dry, about 20 minutes. The time can vary depending on various ovens. The cake shall be creamy inside.

Remove cake from oven and let cool in the tin. Place it in the fridge or freezer so that the cakes are so rigid that they can be lifted out of the mold.

The filling - raspberry truffle

Boil the raspberries and blend until smooth paste with a hand blender. Strain through a fine mesh strainer. Here you get help to move the raspberries with a spoon, so only the seeds remain in the strainer.

Preheat the raspberry puree with honey and pour the warm puree of dark chocolate with 70% cocoa content. Mix to a smooth truffles with a hand blender and add real butter.

Assembling the cake

Remove the cake from the mold and remove the paper.
Spread a layer of raspberry truffles on a base and add the next base on top.
Spread raspberry truffle cake on top and around it so that the bottoms are not visible.
Lift the cake to a cake dish
Decorate with chocolate shavings, fresh raspberries and a little green leaf from a herb for example.
Serve with whipped cream

Decor - chocolate shavings

Scrape the cutting surface of the knife against the bottom of a chocolate bar, so that thin, thin chocolate rolls up like a chip. The secret is that the chocolate has to have a temperature of 25-30 C, so it is not too hard.
The cake
250g caster sugar
155 g of egg
140 g of real butter
150 g chopped chocolate, 70% cocoa content
120 g plain flour
1 pinch of salt
1.5 cups frozen raspberries (or frozen berries)

400 g raspberries
2 tablespoons honey
300 g dark chocolate with 70% cocoa content
2 tablespoons real butter

The recipe is from:
Minas Chokladstudio
Tostebergavägen 766
[email protected]

Production & Processing 
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