x
ImagenReceta
Ilse

Ilse Castrejón

ADVERTISING
3 Photos
x
Select File


Validate Cancel
3

Delicious Chocolate Cake with Raspberries

3 h
5 min
Easy
102
Favorites
Collections
Glider
Super List
Upload a picture
To print
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 servings
  • 450 grams of dark chocolate (3 tablets) Cast for brownie
  • 3/4 of Cup of Butter melted, for the brownie
  • 3/4 of Cup of powder sugar bakeable, for brownie
  • 1 teaspoonful of vanilla for the brownie
  • 5 pieces of egg for the brownie
  • 3/4 of Cup of cocoa powder for the brownie
  • 3/4 of Cup of flour for the brownie
  • 1/2 Cup of nut chopped, for the brownie
  • 190 grams of cream cheese for the cheesecake
  • 1 Cup of whipping cream for the cheesecake
  • 2 cups of dark chocolate for the cheesecake
  • 1 on of unflavored gelatin (7g) hydrated and melted, for the cheesecake
  • 1 teaspoonful of vanilla for the cheesecake
  • 1 Cup of raspberry for raspberry mousse
  • 1/4 of Cup of sugar for raspberry mousse
  • 100 grams of cream cheese for raspberry mousse
  • 1 Cup of whipping cream for raspberry mousse
  • 2 envelopes of unflavored gelatin (7g each) hydrated and melted, for raspberry mousse
  • 1 Cup of raspberry for the raspberry mousse
  • 1 Cup of whipping cream for the almond mousse
  • 1/2 Cup of sugar for the almond mousse
  • 150 grams of almond ground, for the almond mousse
  • 2 envelopes of unflavored gelatin (7 gc / u), hydrated and melted, for the almond mousse
  • 6 pieces of unflavored gelatin in sheets, (1.8 gc / u) for coverage
  • 60 milliliters of Water To hydrate the grenetine slices
  • 125 milliliters of Water for coverage
  • 225 grams of powder sugar for coverage
  • 150 grams of dark chocolate for coverage
  • 30 grams of cocoa powder for coverage
  • 65 milliliters of whipping cream for coverage
  • to taste of raspberry to decorate
  • to taste of 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.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1321
    kcal
    66%
    Carbohydrates
    132
    g
    44%
    Proteins
    20.5
    g
    41%
    Lipids
    93.0
    g
    143%
    Fiber
    16.7
    g
    33%
    Sugar
    89.5
    g
    99%
    Cholesterol
    153
    mg
    51%
    Esha
    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.

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    ADVERTISING
    ADVERTISING
    ADVERTISING