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This light and airy chocolate cake is so incredibly tasty with a fruity note of fresh raspberries – enjoyment for your palate.
Serves 6
| 200 grams of 60% cacao 2 tbsps whole milk 180 grams butter 150 grams white sugar 1 tbsp vanilla flavoured sugar |
In a double boiler, melt the chocolate, with the milk, butter, and both sugars. Stir till well blended. |
| Preparation time / 5 minutes Cooking time / 10 minutes on a low fire |
Then remove from fire and let cool. |
| 100 grams of powdered almonds 4 egg yolks |
Stir in the almond powder and egg yolks, one at a time. |
| 4 egg whites | Whip the egg whites till firm peaks form and blend in gently to the chocolate mixture. |
| Do not over mix, as egg whites may collapse. | |
| preheat oven to 150° C | |
| 20 grams butter (to grease dish, approx. 12 x 15 inches) 200 grams fresh raspberries |
Grease baking dish. Spread raspberries in bottom of dish. Cover with chocolate, almond mixture. |
| Preparation time / 10 minutes Cooking time 35-45 minutes / 150 C |
Bake for approximately 35 to 45 minutes. Cake is ready when knife inserted comes out damp and clean, and top of cake is crumbly like a meringue. |
This cake cannot be turned out of the baking dish, nor cut into serving pieces. Serve portions with large spoons and fork.
Baked and served without raspberries this fruity chocolate cake becomes a light chocolate dream …
