Chocolate cake with raspberries
6 servings
300 minutes
Chocolate raspberry cake is an exquisite dessert of French cuisine that combines the tenderness of chocolate with the fresh tartness of berries. Its layers, made with almond and fragrant lemon zest, create a perfect base for rich chocolate cream. The taste of this cake is a harmony of softness, sweetness, and subtle fruity freshness. The history of such desserts begins in the refined patisseries of France, where masters skillfully combined chocolate with fruits to create true works of art. It is perfect for festive occasions, romantic dinners, or simply enjoying a gourmet treat. Served chilled, it makes it especially refreshing and pleasant in warm weather. A magnificent choice for true gourmets!
1
Knead the dough from flour, sugar, butter, ground almonds, salt, egg, and lemon zest. Roll the dough into a ball, wrap it in film, and leave it in a cool place for 3 hours.
- Wheat flour: 200 g
- Butter: 250 g
- Icing sugar: 50 g
- Lemon zest: 1 tablespoon
- Almond: 3 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
2
To prepare the filling, melt the chocolate in a water bath.
- Dark chocolate: 300 g
3
Heat the cream and combine it with the chocolate. Cut the butter into cubes and add it to the chocolate mixture.
- Cream: 2 tablespoons
- Dark chocolate: 300 g
- Butter: 250 g
4
Roll out the dough on a floured surface and place it in a greased baking dish.
- Wheat flour: 200 g
- Butter: 250 g
5
Preheat the oven to 200 degrees. Bake the crust for 15 minutes.
6
Place raspberries on the prepared cake layer and pour chocolate cream over it. Leave for 30 minutes, then refrigerate for 1.5 hours.
- Raspberry: 350 g
- Dark chocolate: 300 g
