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Dessert cake with chocolate and raspberries

Dessert cake with chocolate and raspberries

First of all, make the cream, because it has to stay cold for a few hours. It can stay cold overnight.

Put all the chocolate together with the whipped cream on the steam bath. When the whipped cream has warmed up, close to the boiling point, mix it with a spoon until the composition is homogenous. Put in the cold.

When it is cold, mix it with the mixer until it doubles in volume. Mix the mascarpone separately. Gradually add the chocolate cream over the mascarpone and mix until smooth.

Countertop preparation:

In a bowl, mix eggs, oil, yogurt and coffee. In another mix flour, cocoa, sugar, salt, baking powder and baking soda. Combine by stirring with a whisk, lightly. The result is a homogeneous and fluid dough.

Divide the composition into 2 equal parts and bake in 2 trays for 30-35 minutes at 175 C. Leave to cool.

After it has cooled, divide each countertop into 2. At the end, 4 sheets result. They are very tender and break easily.

The cream is divided into 4 parts.

Put the first sheet on a tray. Put the cream with a pos, then the raspberries in abundance. Repeat the procedure until the last sheet. Put the 4th part of the cream on the last sheet, garnishing nicely with a pos. On top, decorate the cream with raspberries. Let it cool until the next day, or for a few hours.