Chocolate cake with raspberries and truffles
10 servings
90 minutes
Chocolate cake with raspberries and truffles is a true masterpiece of French cuisine. Its history dates back to the exquisite desserts created in France for royal feasts over centuries. The rich taste of dark chocolate combines with the delicate mascarpone cheese, while fresh raspberries add a light tartness to the dessert. The truffle topping adds sophistication and richness of flavor. This cake is perfect for both festive occasions and cozy evenings with a cup of aromatic coffee. Each slice feels the harmony of textures: airy chocolate sponge, cream softness, and berry freshness. The chocolate coating gives the dessert a finished look, making it a worthy decoration for any table. This combination of ingredients makes this cake a true gastronomic delight.
1
Preheat the oven to 180 degrees.
2
Grease parchment paper with butter and place it in a 23 cm diameter mold.
- Butter: 150 g
3
Pour 100 ml of water into a pot, add cocoa and stir. Bring to a boil, then simmer on low heat for half a minute. Turn off the heat and break 150 grams of dark chocolate into the pot. Melt the chocolate and let it cool.
- Cocoa powder: 4 tablespoons
- Dark chocolate: 300 g
4
Beat the butter with powdered sugar. Add the egg yolks and melted chocolate, and beat again. Pour the mixture into the flour.
- Butter: 150 g
- Icing sugar: 175 g
- Chicken egg: 6 pieces
- Dark chocolate: 300 g
- Wheat flour: 150 g
5
Whip the egg whites into a large foam. Add a tablespoon of whipped egg whites to the batter, then gently fold in the rest. Pour the batter into the mold. Bake for 45 minutes.
- Chicken egg: 6 pieces
6
Remove the cake from the oven, let it cool in the pan for 10 minutes, carefully remove it from the pan, and let it cool.
7
Mix the cheese with the powder and vanilla extract.
- Mascarpone cheese: 375 g
- Icing sugar: 175 g
- Vanilla sugar: pinch
8
Cut the cooled cake in half lengthwise. On the bottom layer, place raspberries, then add a few tablespoons of cheese mixture on top. Place the top cake and let it soak.
- Raspberry: 125 g
- Mascarpone cheese: 375 g
9
Melt the remaining dark chocolate and cream in a water bath. Pour the cream-chocolate mixture over the cake.
- Dark chocolate: 300 g
- Cream: 100 ml
10
Decorate the cake with white truffles and cocoa.
- Chocolate truffles: 100 g
- Cocoa powder: 4 tablespoons
