Chocolate-raspberry cake
8 servings
90 minutes
Chocolate-raspberry cake is a harmony of delicate chocolate sponge and refreshing berry tartness. This dessert takes us into the atmosphere of Russian cuisine, where rich yet refined flavors are valued. The water bath cooking technique makes the layer airy, like soufflé, while the addition of cocoa and spices gives it a light spiciness. Raspberry mousse with agar-agar creates a silky texture, and fresh raspberries complete the composition. The cake is perfect for festive occasions and cozy evenings with a cup of hot tea. Its taste is a play of contrasts: velvety chocolate, the lightness of berry mousse, and a refreshing aftertaste. It is not just a dessert but true culinary art that combines classic with modern techniques to provide unforgettable pleasure.
1
Preheat the oven to 160 degrees. The cake is baked in a water bath: fill a pan with water halfway, and wrap a removable mold that fits easily in it with two layers of foil.
2
Sift the cocoa to avoid lumps. Whip the egg whites with lemon acid and salt until frothy. Gradually add 100 grams of sugar, pepper, and starch, whipping until stiff peaks form.
- Egg white: 8 pieces
- Citric acid: pinch
- Salt: pinch
- Sugar: 130 g
- Ground cayenne pepper: pinch
- Starch: 15 g
3
Quickly add cocoa with scattering movements, mixing with a mixer in pulse mode. It is very important to incorporate the cocoa so that the foam settles minimally: for this, the mixer should work briefly and intermittently.
- Cocoa powder: 60 g
4
Pour the whipped egg whites into a mold, bake for about twenty minutes until the center is almost firm. When pressed, a soft center like a soufflé should be felt. Remove the mold from the water and leave it in the mold on a rack for about twenty minutes.
5
Blend the thawed raspberries, strain through a sieve, mix half in a saucepan with agar-agar (dissolve it in part of the puree to avoid lumps) and the remaining sugar.
- Frozen raspberries: 300 g
- Agar-agar: 1.5 teaspoon
- Sugar: 130 g
6
Place the saucepan on low heat, stirring until it comes to a boil, then remove from heat after a minute. Add the remaining puree and yogurt, mix well and let the mousse sit for five minutes to thicken slightly.
- Raspberry: 200 g
- Yogurt: 400 ml
7
Pour the mousse over the cake, decorate with fresh raspberries after five minutes. The cake will be ready in another ten minutes.
- Raspberry: 200 g