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Raspberry and chocolate cake

Raspberry and chocolate cake

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Boil the water and mix it with the 90 g of cocoa until smooth. Let it cool. Mix flour with baking powder, sugar, salt powder and baking soda. Lightly mix eggs with oil, vanilla essence and yogurt. Pour the mixture over the cocoa cream and mix well. Then pour the liquid composition (lightly mixed eggs with vanilla essence, oil and yogurt) over the solid one. Preheat the oven to 180 degrees C. Pour the composition into a 30/40 cm tray and level. I put the composition in a round tray. Bake the top for 20-25 minutes, until it passes the toothpick test. Remove the top, leave it to cool and then cut it into two equal pieces. We cut a piece of them in two horizontally, so as to obtain 2 thinner pieces of countertop. It didn't work out for me because I didn't have a knife with a bigger blade and I struggled. You will definitely succeed.

Chocolate cream:

We put the milk on the fire with the sugar. Separately mix the eggs lightly with the starch. When the milk is hot, pour a few leagues over the eggs and mix well. Put the egg mixture over the milk and heat over medium heat. Stir continuously until the cream starts to boil and thickens. Take the cream off the heat and add the broken chocolate in the pieces. Mix well and then cut the butter into pieces and mix with the cream. At the end we put a teaspoon of essence.

Raspberry Cream:

Put the raspberries with the sugar on low heat. Let it boil for 5 minutes until it softens completely. Dissolve the starch with 3 tablespoons of water and add it over the raspberries. Add the 2 tablespoons of cherry jam. Let it boil for 2 minutes until it thickens. We give cold cream.


We put a slice of countertop on a plate. I did not have such a large plate and I put the top on a larger shredder. We spread evenly more than half of the cream composition. Cover with a thinner slice of the top and put half of the raspberry cream. Put the second slice of thin countertop on top. Level the rest of the chocolate cream. Cover the cake with the rest of the raspberry cream. Let the cake cool for half an hour. As seen in the presentation picture, it appears in a round shape. I took a round bowl and with the knife I cut into the cake exactly the desired shape. If you have special shapes for cutting, you will do even better. I also decorated it with some currants. I also wanted to make a chocolate icing, but along the way I changed my mind. That's why you will see in the pictures the gelatin sachets that I have never used before.

Good luck!

Method of preparation

1. Preheat the oven to 180 degrees Celsius.
2. Separate the yolks from the whites.
3. Melt the chocolate on a steam bath.
4. Mix the egg yolks with 40 g of sugar. Add melted chocolate and cocoa icing (the recipe for this icing can be found here - over them and mix until fully incorporated. Sift the flour mixed with the baking powder into the composition and mix well.
5. Separately mix the egg whites with the salt powder, add the remaining sugar (100 g) and mix until the foam forms ridges.
6. Take 2 lbs of beaten egg whites and incorporate them in the composition with yolks and chocolate.
Pour the composition from step 4 into egg whites and lightly incorporate it with a spatula, in a circular motion, from top to bottom.
7. Put the composition in a tray lined with baking paper (32 x 22 cm) and put in the oven at 180 degrees for 20 minutes, then reduce the temperature to 150 degrees and leave for another 20 minutes. Take the toothpick test.
8. After removing it from the oven, let it cool completely, then cut it in half horizontally.

1. Put the raspberries together with the sugar in a saucepan over low heat (5 min, stirring occasionally), until it coagulates like a jam. Let it cool completely before moving on to the next step.
2. Mix the cold liquid cream until it gains volume and consistency. Gently incorporate the raspberries from the previous step into the whipped cream, with a spatula.

In a non-stick pan, put 75 ml of liquid cream together with the broken chocolate pieces and mix with a spatula. When the chocolate is completely melted, turn off the heat, add the rest of the liquid cream and mix well with a spatula.

We put a slice from the counter on a support, we put the cream, the other slice and the hot icing on top. When serving, decorate with raspberries (I had frozen).

1. The top can be syruped according to preference.
2. You can use this type of cake top.
3. Cocoa icing can be replaced with melted chocolate, but the top will not have the same consistency.
4. If you want a firmer cream, add 4-5 sheets of gelatin prepared according to the instructions.

Raspberry and chocolate cake - Recipes


for countertop:

12 eggs
12 tablespoons sugar
12 tablespoons oil
12 tablespoons flour
4 tablespoons cocoa

for cream:

400 ml fresh
400 gr dark chocolate
300 gr raspberries

300 ml water
5 tablespoons sugar
3 tablespoons rum essence

for glaze and decoration:

100 gr chocolate
100 ml fresh
100 gr raspberries

Method of preparation

Beat the eggs with the sugar until the composition becomes creamy. Add oil, flour and cocoa and mix. Divide the composition in two and bake the two tops in a tray lined with baking paper.

Refrigerate for 10 minutes just enough to spread the cream on the cake. do not leave more than 10 minutes because it hardens and can no longer be stretched.

Add the raspberries to the chocolate mixture.

We spread the first top, we syrup it and then we spread the cream and level it with a spatula.

Place the second countertop on top and syrup. Let cool for at least an hour. Cut the cake with a sharp knife.

We prepare the glaze. put the chocolate together with the whipped cream on the steam bath and mix until the chocolate becomes well melted. glaze the cakes. We put two tablespoons of chocolate in a bag that we sting at one end and draw chocolate lines on top. Let cool until it hardens.

White chocolate and raspberry cake

1. Heat the oven to 180C fan, grease a tray and line with baking paper.

2. Melt the butter and set aside. Using an electric mixer, beat eggs, sugar and vanilla until the composition becomes pale and doubles in volume.

3. While mixing, gradually incorporate the butter.

4. Incorporate the flour, gradually. Add the chocolate flakes, raspberries and dehydrated raspberries.

5. Pour the mixture into the pan and bake in the oven for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.

6. Decorate with melted chocolate and dehydrated raspberries.

You have to see it too.

Chocolate and raspberry cake

It's never too late for a cake. Or & # 8230 is never too much to make another cake. Cakes and pies are my weakness and I always prepare them with pleasure. My favorites are the ones with chocolate and this super cake has a lot, a lot of chocolate. The top is great, fluffy, chocolatey and the chocolate cream is fine, silky and with a balanced taste. For an extra flavor, I added raspberry cream, which also gives freshness to this cake.

Chocolate and raspberry cake could be a real treat on anyone's table.

3 eggs
100 ml oil
180 ml yogurt
150 ml of hot water
1 teaspoon vanilla extract
150 gr flour
100 g of almond flour
90 gr cocoa
200 gr sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Raspberry cream
300 gr raspberries
2 tablespoons zhar
2 tablespoons starch
2 tablespoons water

Chocolate cream
300 ml milk
80 gr sugar
2 eggs
3 tablespoons starch
100 gr butter
100 gr dark chocolate
1 teaspoon vanilla essence

Chocolate glaze
100 gr chocolate
100 ml of milk
2 sheets of gelatin

Wheat. We mix the hot water with cocoa until we obtain a homogeneous cream. We leave it aside to cool.

Chocolate cream. We put the milk on the fire together with the sugar. We mix the eggs separately with the starch. When the milk is hot, pour a few tablespoons of milk over the eggs and mix well. Pour the egg white over the milk in the pot and put the cream on medium heat. Stir continuously until the cream starts to boil and thickens.
Take the cream off the heat and add the broken chocolate pieces. Mix well.
Cut the butter into cubes and add it to the cream. At the end we put the vanilla extract then we homogenize.

Raspberry cream. We put the raspberries & # 8211 can be frozen raspberries & # 8211 on low heat together with the sugar. Let it boil for about 5 minutes until it softens completely. Dissolve the starch with two tablespoons of water then add it over the raspberries and let it boil for 2 minutes until it thickens. We give cold cream.

Chocolate glaze. Melt the chocolate in the hot milk. Hydrate the gelatin in cold water for 5 minutes then add it to the warm chocolate cream. Mix well and set aside, but not cold because it risks hardening too much before you can use it.

Assembly. We put a slice of countertop on a plate. Place half of the chocolate cream. We put a thinner slice of countertop and spread raspberry cream on top. We also place the second thin slice on the counter. Spread the other half of the chocolate cream and level again. Let the cake cool for half an hour.

Cover the cake with chocolate icing and let it cool again. Decorate the cake with raspberries, preferably fresh, and then slice it as desired.
It's a wonderful cake. Enjoy!

Chocolate and raspberry cake

Method of preparation:
Butter, coffee, 80 ml of water and sugar are heated. Remove from the heat, put the grated chocolate and mix until it melts. When the composition has cooled, add flour, cocoa, a pinch of salt and mix well. After all, the egg beaten lightly.

In a tray in which we put baking paper we put half of the composition, raspberries and then we pour the other half of the composition. Bake in the preheated oven, 50 minutes at 180 degrees.

Raspberry cake with chocolate cream and mint

We start with the preparation of the cream: In a bowl with a thicker bottom, we put liquid cream and chocolate

Chocolate and raspberry cake

Countertop: 1. Preheat the oven to 180 degrees Celsius. 2. Separate the yolks from the whites. 3. Topim

Ingredients Chocolate and raspberry cake

for the countertop

  • 4 eggs
  • 200g dark chocolate
  • 100g butter
  • 180g flour
  • 200g sugar or sweetener (I use erythriol)
  • vanilla

for cream cheese

  • 350g cream cheese (which you want, just to be the natural version)
  • 150g soft butter
  • 70g old powder
  • 40g cocoa
  • vanilla
  • raspberry

Chocolate and raspberry cake

Chocolate and raspberry cake
A delicious cake prepared with love for my son Catalin, who turned 25 last month !!
Happy Birthday my dear!! & lt3
It can be prepared very well by those who do not have much experience in preparing more complex desserts, you just need patience, good ingredients and a little attention.
Chocolate cream is the lightest cream, but also among the best chocolate creams.
Following this recipe you will get a cake of at least 2.5 kg with a total cost that you would give only 1 kg if you bought it from the confectionery.
But the satisfaction will be great, because it is made by you and you also know what ingredients you used !!
I recommend you try it on holidays, it will definitely be very appreciated !!

Ingredients-Chocolate and raspberry cake

8 eggs
8 lg sugar
5 lg flour
4 lg black cocoa
esenta de rom
600 g dark chocolate
600 ml liquid cream
400 g frozen or fresh raspberries
250 g sugar cough
500 ml of water
sugar as sweet as you want
vanilla essence
250 g dark chocolate
250 ml liquid cream
fresh fruit of your choice

Preparation-Cake with chocolate and raspberries

The cocoa top is prepared first, and you can find his recipe by clicking on the link- Cocoa cake top

For the syrup, boil the water with sugar and flavor it with vanilla after it has cooled.
Put the frozen / fresh raspberries in a saucepan, add the sugar and mix gently without crushing the fruit as much as possible.

Saute for a few minutes until the sugar melts and a consistent sauce with whole fruits is formed.

Leave to cool before use.
After we have prepared the cake top, the syrup and the raspberry sauce, we also prepare the cream.

Put the whipped cream in a saucepan and keep it on the right heat until it warms up well without boiling.
Remove from the heat and add the broken chocolate into small pieces.
Stir vigorously until the chocolate melts completely and we get a homogeneous cream.
We use it immediately to fill the cake.

Chocolate and raspberry cake-Assembly

The top is cut into three equal sheets.
In the form in which we baked the top, we place the first sheet, we syrup it as much as we want, we pour over half the amount of chocolate cream, we put half of the raspberry sauce over the chocolate cream, we place the second sheet, we syrup it, we put the rest of cream and raspberry sauce.

We finish with the third sheet, we syrup it, we wrap the form with food foil and we leave it in the fridge for a few hours or overnight.
Gently pass with a knife on the edge to detach the cake from the shape, place a plate on top and turn the cake over.
Remove the detachable cake form and glaze the cake in the chocolate icing, which we obtain very simply: heat the cream without boiling it, add the chocolate, remove from the heat and mix until completely homogenous.
Spread the icing on the cake using a knife or spatula.
Let the glaze harden and decorate according to your imagination.
To obtain beautiful slices, portion with a knife with a warm blade.


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