Phew, today it’s time for Creative Fever to start again with our Sunday Cakes. We have already become a bit fidgety in our little bloggers winter sleep! Let’s start with raspberry chocolate cake!
Raspberry chocolate cake
Of the raspberry chocolate cake, unfortunately I have only a small snapshot for you, but you just have to believe that it tastes very delicious ok? In the whole Christmas party rage, I did not want to stop the family treats forever because the cake has not been photographed yet. The Raspberry Chocolate Pie is definitely at the top in the battle for # 1 on the eternal family favorite pie list , along with the raspberry meringue pie and the chocolate walnut cake . I had already shown you the recipes before. Now follows the recipe for this treat.
That’s what you need – raspberry chocolate cake
The recipe is enough for a 28er Springform. You can easily prepare the floor in the evening if you wrap it in aluminum foil after cooling down.
For the ground
- 100 grams of dark chocolate
- 125 grams of ground hazelnuts
- 4 eggs
- 100 grams of sugar
For the cream
- 400 grams of mascarpone
- 100 grams of powdered sugar
- 250 milliliters of cream + 1 packet of cream stabilizer
- 1 packet of vanilla sugar
- 400 grams of TK raspberries
- 250 milliliters of raspberry juice
- 2 tablespoons of sugar
- 1 packet of red cake
And that’s how it’s done
First prepare the soil. To do this you heat the oven to 175 degrees. Slowly melt the chocolate in a water bath. In the meantime, you can separate the eggs and sleep the egg stiff. Stir the egg yolks with the sugar until frothy. Spread the hazelnuts in the melted chocolate and then carefully lift the egg whites and then the nut chocolate mass under the sugar mass. Put everything in a baking mold covered with greaseproof paper and baking the soil for 40 minutes. Allow to cool and release from the mold.
For the cream, whip the cream with cream and vanilla sugar until stiff. Mix mascarpone and powdered sugar and fold in the cream. Then you can give the mass to the ground. For this you use a cake ring best.
Then mix the sugar and a few tablespoons of raspberry juice with the icing powder. Boil up the remaining juice and stir in the mixture slowly. Then put the raspberries on the cake and spread the cake over it. Now the raspberry chocolate cake only has to stand cold for a few hours and then you can hit it!
Enjoy the meal! I’m very curious what came to your Christmas on the cake plate ??