Chocolate Raspberry Cake
A rich chocolate ganache cake topped with fresh raspberries for a perfect balance of intense chocolate and bright berry flavors.
Equipment
Ingredients
Cake Batter
Egg (separated)
2 piece
Water
15 ml
Sugar
3 tablespoon
Rice flour
3 tablespoon
Unsweetened cocoa powder
2 tablespoon
Chocolate Ganache
Dark chocolate (minimum 50% cocoa content)
200 g
Whipping cream
200 ml
Filling
Raspberry
300 g
Instructions
Separate eggs
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
Mix egg yolks
Mix the egg yolks with water and sugar until creamy.
Add dry ingredients
Add the flour and cocoa powder, loosen with a little egg white foam. Then gently fold in all the egg white foam with large, loose movements.
Bake the sponge
Line a 20 cm diameter cake pan with parchment paper, pour in the batter, and bake at 170°C until done.
Cool the sponge
Remove from the pan, peel off the parchment paper, and let cool completely.
Prepare ganache
Heat half of the cream until hot, add the chocolate and stir until melted.
Finish ganache
Stir in the remaining cream until you get a smooth ganache. If the chocolate doesn't melt immediately, gently warm over steam or in the microwave.
Assemble cake
Place the cooled sponge back in the pan, arrange the raspberries on top (set aside a few for decoration), pour the ganache over, and refrigerate. The longer it sets, the cleaner the slices will be.
Chill the cake
Refrigerate for at least 2 hours until the ganache is firm.
Decorate and serve
Before serving, decorate with the reserved raspberries.
Original recipe
Storage
Best served within 2 days. Store covered in the refrigerator.
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