Raspberry cake in chocolate recipe

Recipe for a delicious and intensely raspberry cake on a cocoa sponge cake with chocolate mousse.

4.67 z 3 ocen

Prep Time 1

Cook Time 20

Total Time 5 20

Course Cakes

Servings 24

Calories 254 kcal

Whisk the egg whites with sugar until a thick and fluffy mixture forms.
3 egg whites, 70 g sugar
While whisking the egg whites, sift the flour together with cocoa through a sieve.
50 g wheat flour - all-purpose, 1 tablespoon cocoa
Add the egg yolks to the whisked egg whites and gently mix with a spatula.
3 egg yolks
Pour in the flour with cocoa and gently mix with a spatula.
Transfer the batter to a baking pan lined with baking paper.
Bake at 170 degrees (convection mode) for approximately 20 minutes - until a dry skewer comes out clean.
After baking, cool the sponge cake.
If you like moist cakes, you can soak the sponge cake - e.g., with water, sugar, and a little lemon juice.

Transfer the raspberries to a saucepan (if using frozen, you don't need to thaw them beforehand). Add 2 tablespoons of sugar and boil together until the raspberries break down.
300 g raspberries, 2 tablespoons sugar
Add the raspberry jelly to the hot fruit and mix thoroughly.
1 package jelly
Transfer the raspberries to a fine-mesh sieve and press through to remove seeds from the fruit and any jelly lumps.
Set the raspberries aside to cool.
Whisk the cold heavy cream together with two tablespoons of powdered sugar.
330 ml heavy cream, 2 tablespoons powdered sugar
Add mascarpone cheese to the thick cream and blend thoroughly together.
125 g mascarpone cheese
Add the raspberries and mix on low speed with a mixer or with a spoon.
Add whole raspberries (any amount) and gently mix.
raspberries
Spread the mousse over the sponge cake, smooth the surface, and put the cake in the refrigerator.

Heat half of the heavy cream in a saucepan; when hot, remove the saucepan from the heat and add the broken chocolate.
250 ml heavy cream, 150 g dark chocolate
Mix the chocolate with the cream thoroughly and set aside to cool.
Whisk the other half of the heavy cream until thick, add it to the chocolate, and gently mix.
Spread the chocolate cream over the raspberry mousse and put the cake in the refrigerator for approximately 2 hours.

Servings: 100gCalories: 254kcalCarbohydrates: 20gProtein: 4gFat: 17g

Keyword cake with raspberry mousse, raspberry cake

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