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Dessert cake with chocolate and raspberries

Dessert cake with chocolate and raspberries

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For the top, separate the egg whites from the yolks.

Mix the yolks with the oil and vanilla essence.

Beat the egg whites, stirring a tablespoon of sugar.

When they have hardened, add the yolks and milk, then the flour mixed with cocoa and baking powder (sifted). Place little by little, stirring with a spatula, from bottom to top.

Wallpaper a cake form with a baking sheet (diameter 18 cm), add the dough and bake for 25 minutes. Check with the toothpick if it was ready and leave it to cool for a few hours or until the next day.

Prepare two countertops.

For the cream, mix the liquid cream with the chopped chocolate and put it in the microwave, 1-2 min. Mix well, and if it has not melted completely, put it in the oven for a few more seconds.

Mix the mascarpone with the powdered sugar, then add, little by little, the melted chocolate (it doesn't have to be hot).

Put the cream in the fridge for 20 minutes, then remove and mix until it hardens.

Assembly: The countertops are cut in 2 or 3, depending on how thick you want them to be and are assembled in the shape of a cake. Being the short shape, I used an extension of baking paper (I cut a baking sheet in 4, then I put each piece in the shape; the pieces of paper must overlap).

Each slice of the top is syruped, greased with raspberry jam, then cream and pieces of fresh raspberries.

Stop a little cream for decoration.