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Heat the oven to 350ºF. Grease a springform mold. Mix cocoa with hot water, cover with plastic and let cool for 30 minutes. Apart mix water, yolks and vanilla and reserve.
In the bowl of the blender put flour, sugar, baking powder, salt and beat on low speed for 30 seconds. Add butter at room temperature and the previous chocolate mixture, already cold. Mix starting at low speed and go up, beat 2 minutes. Add the egg mixture in 2 parts, beat one minute at medium speed.
Put the pasta in the mold and bake 30 to 40 minutes. Prepare the chocolate for the glaze: grate the chocolate, heat the cream and add it to the chocolate moving with the spatula until it becomes a smooth cream and the chocolate is melted. Let cool.
Remove the cake from the oven and after 10 minutes unmold it and allow it to cool completely. Put it on the platter where it will be served and cover with chocolate. When the glaze begins to dry, arrange the raspberries on top.
Heat the jam and strain it. With this juice of cold jam, varnish the raspberries on top with the help of a brochet and do it very carefully.
PRESENTATION
It can be served with whipped cream.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
265.7
kcal
13.29%
Carbohydrate, by difference
31.7
g
10.57%
Protein
3.6
g
7.2%
Total lipid (fat)
14.8
g
22.77%
100
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Ratings(2)
Vianey Bautista
24/11/2013 12:31:01
se antoja
muy buena receta
Nairubys Angulo
18/02/2013 14:36:46
muy buena exelente
ninguna
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