Chocolate raspberry layered treat (Print Version)
# Ingredients:
→ Base
01 -
300ml of liquid cream
02 -
200g of dark chocolate
03 -
300g of fresh raspberries
→ Cake Layer
04 -
100g of flour
05 -
4 eggs
06 -
100g of sugar
→ Decoration
07 -
Optional: 50g of candied hazelnuts
# Instructions:
01 -
Heat the oven to 180°C. Split the eggs into whites and yolks. Mix the yolks with sugar until they’re pale and fluffy. Stir in the flour and 50g of the melted chocolate. Gently fold in the whipped egg whites.
02 -
Spread the batter onto a baking tray, then bake for 10 minutes.
03 -
Warm up 150ml of liquid cream and mix it with 150g of chopped chocolate to make the mousse.
04 -
Cook half of the raspberries with some sugar until they reduce down to a thick consistency.
05 -
Cut the cooled cake layer to fit the molds. Start layering: cake, chocolate mousse, raspberry compote.
06 -
Let the dessert chill in the fridge for a few hours. Just before serving, add fresh raspberries and a sprinkle of candied hazelnuts for decoration.
# Notes:
01 -
Can be prepared a day ahead
02 -
Keeps in the fridge for 2-3 days