Chocolate raspberry delight (Print Version)
# Ingredients:
→ Base Ingredients
01 -
200g dark chocolate
02 -
300ml heavy cream
03 -
300g fresh raspberries
→ Cake Layer
04 -
4 eggs
05 -
100g flour
06 -
100g sugar
→ Toppings
07 -
50g caramelized hazelnuts (optional)
# Instructions:
01 -
Start by preheating the oven to 180°C. Separate the yolks from the whites. Whisk the yolks and sugar until the mix becomes pale. Mix in the flour and 50g of melted chocolate, then gently fold in the whipped egg whites.
02 -
Spread the batter on a tray and bake for 10 minutes.
03 -
Heat 150ml of heavy cream, then stir it together with 150g of chopped chocolate until smooth to make the mousse.
04 -
Cook half of the raspberries with sugar until they break down and thicken.
05 -
Cut the cooled cake to the size of your molds. Layer it like this: cake base, chocolate mousse, and raspberry compote.
06 -
Chill in the fridge for several hours. Just before serving, garnish with fresh raspberries and caramelized hazelnuts.
# Notes:
01 -
Can be prepared a day ahead
02 -
Stays fresh in the fridge for 2-3 days