Lorenza Ávila

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Lorenza Ávila

Chocolate Cake with Almonds and Raspberries

Name: Chocolate Cake with Almonds and Raspberries
Prep time: 90 min
Cook time: 90 min
Yield: 4
Cuisine: Internacional
Ingredients: 180 grams flour; 3 teaspoons yeast; pinches salt; 225 grams butter; sugar; 1 1/2 tablespoons liquid vanilla; 5 eggs; 75 milliliters milk; cocoa; 300 grams bittersweet chocolate, grated; 3 tablespoons butter; 2 tablespoons whipped cream; 100 grams caramelised almonds; 200 grams raspberry; chocolates, grated to decorate

1h 30 mins

Low

3.6

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Lorenza Ávila

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This chocolate cake has a chocolate bitumen with delicious caramelized almonds. It is decorated with raspberries.

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Ingredients

4 portions

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Preparation

Mix in a bowl the flour, cocoa, salt, and yeast.

Beat the butter with the sugar in another container until it has a spongy texture.

Add the vanilla and eggs to the butter mixture one at a time and beat well.

Incorporate both mixtures in a bowl, alternating with milk to form a smooth paste.

Pour the dough into a mold, previously greased with butter and floured. Bake at 200 degrees for 1 hour.

Allow to cool and unmold.

To cover, melt the chocolate with butter in a bain-marie and add half of the chopped pralines.

Pour the chocolate on the base of the cake with the raspberries and smooth it with the help of a spatula.

Reserve in the refrigerator.

Garnish with grated chocolate and raspberries.

PRESENTATION

It can be prepared in individual molds like the photo and decorate each one with chocolate bitumen and some raspberries. The other option is to cut the cake with a cookie mold and present it as individual cakes.