Chocolate-raspberry cakes
8 servings
180 minutes
Chocolate-raspberry pastries are an exquisite dessert that combines airy cocoa sponge cake, rich chocolate cream, delicate raspberry jelly, and luxurious glaze. Its origin can be linked to French and Austrian pastry traditions, where the harmony of flavors and complexity of textures are valued. The pastries have a rich chocolate flavor beautifully complemented by fresh, slightly tart notes of raspberry. This makes them ideal for both morning coffee and festive evenings. Their layered structure adds a special elegance to the dessert, while the glossy chocolate glaze enhances its visual appeal. This pastry is not just a sweet treat but a culinary masterpiece capable of providing true pleasure to every connoisseur of fine flavors.
1
For the sponge, beat the yolks with half the sugar until fluffy and very light. Whip the egg whites, add the remaining sugar, and beat until a firm, glossy mass forms. Combine the egg whites and yolks. Sift in the flour with cocoa and starch, mix carefully with a spoon from the edge to the center. Bake at 200 degrees for three layers or one, then cut.
- Egg yolk: 1 piece
- Wheat flour: 90 g
- Potato starch: 25 g
- Sugar: 180 g
- Egg white: 6 pieces
- Cocoa powder: 65 g
2
For chocolate cream, whip the cream until fluffy, add powdered sugar and vanilla. While continuing to whip, pour in melted chocolate and warm gelatin.
- Heavy cream 35% fat: 500 ml
- Icing sugar: 3 tablespoons
- 70% dark chocolate: 100 g
- Gelatin: 6 g
3
Boil raspberries with sugar, strain through a sieve, and add gelatin. Stir until the gelatin is completely dissolved in the warm compote.
- Raspberry: 500 g
- Sugar: 180 g
- Gelatin: 6 g
4
For the chocolate glaze, pour cream and 150 ml of water into a small thick-bottomed saucepan, add sugar and mix very well. Bring to a boil over high heat. Add cocoa and mix well with a whisk, then remove from heat. Stir very slowly to remove all air. Do this with a teaspoon by dipping it in the center of the glaze and slowly stirring while gradually increasing the circles, occasionally lifting the spoon from the surface. Cool the glaze to 43 degrees — this will take a long time. Pour gelatin with water (30 ml), wait for it to absorb water and swell. Place the chocolate glaze over a water bath and dissolve the gelatin completely.
- Cream 30% fat: 125 g
- Water: 150 ml
- Sugar: 180 g
- Cocoa powder: 65 g
- Gelatin: 6 g
5
Make strong coffee for soaking.
- Black coffee: 200 g
6
Place the sponge in a frame and soak it. Spread chocolate cream on top, then add another layer of sponge and soaking. Pour cold jelly on top. Place in the freezer for 5 minutes. Then add another layer of sponge and remaining cream, and pour warm glaze over it.
- Wheat flour: 90 g
- Sugar: 180 g
- Egg white: 6 pieces
- Cocoa powder: 65 g
- Heavy cream 35% fat: 500 ml
- 70% dark chocolate: 100 g
- Gelatin: 6 g
- Raspberry: 500 g
- Black coffee: 200 g
- Cream 30% fat: 125 g
