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Ilse Castrejón
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Delicious Chocolate Cake with Raspberries

3h
5 mins
Low
204
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Do you like the combination of bitter chocolate with red fruits? This Rich Chocolate Cake with Raspberries is a perfect recipe with the best mix. Raspberries are rich in antioxidants and have an acidic flavor, which helps to balance with the sweetness of the cake. Also for this cake we chose to use bitter chocolate.

Cook this Rich Chocolate Cake with Raspberries, the best dessert for any occasion. Would you like to decorate it with nuts or almonds?
Learn more about Ilse Castrejón

Ingredients

12 portions
  • 450 grams bitter chocolate, (3 tablets) Cast for brownie
  • 3/4 cups butter, melted, for the brownie
  • 3/4 cups powdered sugar, bakeable, for brownie
  • 1 teaspoon liquid vanilla, for the brownie
  • 5 eggs, for the brownie
  • 3/4 cups cocoa powder, for the brownie
  • 3/4 cups flour, for the brownie
  • 1/2 cups walnut, chopped, for the brownie
  • 190 grams cream cheese, for the cheesecake
  • 1 cup whipping cream, for the cheesecake
  • 2 cups bitter chocolate, for the cheesecake
  • 1 on gelatin, (7g) hydrated and melted, for the cheesecake
  • 1 teaspoon liquid vanilla, for the cheesecake
  • 1 cup raspberry, 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 gelatin, (7g each) hydrated and melted, for raspberry mousse
  • 1 cup raspberry, for the raspberry mousse
  • 1 cup whipping cream, for the almond mousse
  • 1/2 cups sugar, for the almond mousse
  • 150 grams almond, ground, for the almond mousse
  • 2 envelopes gelatin, (7 gc / u), hydrated and melted, for the almond mousse
  • 6 gelatin, in sheets, (1.8 gc / u) for coverage
  • 60 milliliters Water, To hydrate the grenetine slices
  • 125 milliliters Water, for coverage
  • 225 grams powdered sugar, for coverage
  • 150 grams bitter chocolate, for coverage
  • 30 grams cocoa powder, for coverage
  • 65 milliliters whipping cream, for coverage
  • to taste raspberry, to decorate
  • to taste Chocolate chips, to decorate

Preparation

Preheat the oven to 200 ° C.
For the chocolate brownie, beat the melted chocolate with the butter, add the icing sugar, the vanilla, the eggs, the cocoa, the flour and the nuts.
Pour the mixture into a brownie mold previously greased and floured and bake for 25 minutes. Let cool very well.
With the help of a ring of 15 cm in diameter, cut the brownie and place it on the ring. Reserve.
For the chocolate cheesecake, beat the cream cheese and add the whipping cream, the melted chocolate and the vanilla essence. Add the grenetine in the form of a thread while continuing to beat.
Pour the cheesecake over the ring with the brownie base. Match with a spatula and refrigerate until set.
For the raspberry mousse, cook the raspberries with the sugar in a pot until you have a puree. Let it cool.
Beat the cream cheese, add the cream to beat and whisk until doubled in volume, add the raspberry puree and the grenetine in the form of string.
Arrange the fresh raspberries in the ring and cover with the raspberry mousse. Match with a spatula and refrigerate until set.
For the almond mousse, beat the cream until it doubles its volume adding the sugar little by little. It incorporates the almond powder and the greenery in an enveloping way.
Pour into the mold and mix with a spatula, refrigerate until set. To cover chocolate, hydrate the grenetina leaves in cold water. Reserve.
Heat the water, remove from the heat and add the icing sugar, the chocolate, the cocoa, the whipping cream, the grenetina leaves and mix until the lumps are dissolved, strain and lower the temperature to 30 ° C before using it.
Place the cake on a rack, cover with the chocolate mirror, decorate with raspberries and chips. Let dry completely before serving.

PRESENTATION

On a cake base, served with a cup of tea.

TIPS

Use the icing at 30 ° C on the frozen cake, to obtain the best result.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Beatriz Eugenia Garcia Bolaños
11/05/2018 08:20:14
Hola, no encuentro las hojas de grenetina, puedo utilizar grenetina normal? y que cantidad sería la equivalente a las 6 hojas? Gracias y buen día.

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