Delicious Chocolate Raspberry Cake

Ilse Castrejón
Ilse Castrejón
Do you like the combination of dark chocolate with red fruits? This Delicious Chocolate Raspberry Cake is a perfect recipe with the best mix. Raspberries are rich in antioxidants and have a tart flavor, which helps balance the sweetness of the cake. Also, for this cake, we chose to use dark chocolate. Cook this Delicious Chocolate Raspberry Cake, the best dessert for any occasion. Would you like to decorate it with nuts or almonds?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 450 grams bittersweet chocolate, (3 bars) melted for the brownie 450 grams bittersweet chocolate, (3 bars) melted for the brownie
  • 3/4 cups butter, melted, for the brownie 3/4 cups butter, melted, for the brownie
  • 3/4 cups icing sugar, bakeable, for the brownie 3/4 cups icing sugar, bakeable, for the brownie
  • 1 teaspoon vanilla essence, for the brownie 1 teaspoon vanilla essence, for the brownie
  • 5 eggs, for the brownie 5 eggs, for the brownie
  • 3/4 cups cocoa powder, for the brownie
  • 3/4 cups flour, for the brownie 3/4 cups flour, for the brownie
  • 1/2 cups pecans, chopped, for the brownie
  • 190 grams cream cheese, for the cheesecake 190 grams cream cheese, for the cheesecake
  • 1 cup whipping cream, for the cheesecake 1 cup whipping cream, for the cheesecake
  • 2 cups bittersweet chocolate, for the cheesecake 2 cups bittersweet chocolate, for the cheesecake
  • 1 envelope unflavored gelatin powder, (7g) hydrated and melted, for the cheesecake 1 envelope unflavored gelatin powder, (7g) hydrated and melted, for the cheesecake
  • 1 teaspoon vanilla essence, for the cheesecake 1 teaspoon vanilla essence, for the cheesecake
  • 1 cup raspberries, for raspberry mousse
  • 1/4 cups sugar, for raspberry mousse
  • 100 grams cream cheese, for raspberry mousse
  • 1 cup whipping cream, for raspberry mousse
  • 2 envelopes unflavored gelatin powder, (7g each) hydrated and melted, for raspberry mousse
  • 1 cup raspberries, for the raspberry mousse
  • 1 cup whipping cream, for the almond mousse
  • 1/2 cups sugar, for the almond mousse
  • 150 grams almonds, ground, for the almond mousse
  • 2 envelopes unflavored gelatin powder, (7 g each), hydrated and melted, for the almond mousse
  • 6 unflavored gelatin powder, in sheets, (1.8 g each) for the topping
  • 60 milliliters water, To hydrate the gelatin sheets
  • 125 milliliters water, for the topping
  • 225 grams icing sugar, for the topping
  • 150 grams bittersweet chocolate, for the topping
  • 30 grams cocoa powder, for the topping
  • 65 milliliters whipping cream, for the topping
  • raspberries, for decoration
  • chocolate shavings, for decoration
Preparation
3h
5 mins
Low
  • Preheat the oven to 200°C.
  • For the chocolate brownie, beat the melted chocolate with the butter, add the icing sugar, vanilla, eggs, cocoa, flour, and nuts.
  • Pour the mixture into a previously greased and floured brownie mold and bake for 25 minutes. Let cool completely.
  • Using a 15 cm diameter ring, cut the brownie and place it in the ring. Set aside.
  • For the chocolate cheesecake, beat the cream cheese and add the whipping cream, melted chocolate, and vanilla extract. Gradually add the gelatin while continuing to beat.
  • Pour the cheesecake over the ring with the brownie base. Smooth with a spatula and refrigerate until set.
  • For the raspberry mousse, cook the raspberries with the sugar in a small pot until you have a puree. Let cool.
  • Beat the cream cheese, add the whipping cream, and beat until it doubles in volume, gradually add the raspberry puree and the gelatin in a stream.
  • Arrange the fresh raspberries in the ring and cover with the raspberry mousse. Smooth with a spatula and refrigerate until set.
  • For the almond mousse, whip the cream until it doubles in volume, gradually adding the sugar. Fold in the almond powder and gelatin.
  • Pour into the mold and smooth with a spatula, refrigerate until set. For the chocolate topping, hydrate the gelatin sheets in cold water. Set aside.
  • Heat the water, remove from heat, and add the icing sugar, chocolate, cocoa, whipping cream, gelatin sheets, and mix until the lumps dissolve, strain, and lower the temperature to 30°C before using it.
  • Place the cake on a rack, cover with the chocolate mirror glaze, decorate with raspberries and shavings. Let dry completely before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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