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220 degrees diagonally

LADY RASPBERRY - FLOURLESS RASPBERRY CHOCOLATE CAKE

"The perfect combination of sweet and sour."


Ingredients for sponge cake, ø25 cm:
6 eggs (7 if smaller)
6 spoons sugar
3 heaped spoons cocoa powder
2 heaped spoons grinded poppy seeds
1 milk chocolate, chopped
coffee for soaking the cake
 
Ingredients for raspberry layer:
500 g frozen raspberries
4 spoons sugar
vanilla seeds
 
Ingredients for cream:
500 g Mascarpone cheese
150 ml double cream/whipping cream
150 g plain chocolate
1-2 spoons sugar (can be left out)
vanilla seeds
 
Ingredients for chocolate ganache:
400 g dark chocolate (or plain chocolate)
200 ml sweet cream
 
Ingredients for cake decoration:
200 g dark chocolate
100 g fresh raspberries
20 g dried raspberries
various chocolates (pralines, chocolate bits, curls)

Method for sponge cake:
  • Divide egg yolks and egg whites.
  • Beat the egg whites into a stiff meringue.
  • In a bowl, whisk egg yolks and sugar together into a thick cream. Add the dry ingredients, then slowly add ½ of the beaten egg whites. Mix in the rest of the egg whites with a spoon or a whisk.
  • Pour the dough into a cake mould, lined with a baking paper and prinkle over with chopped chocolate bits.
  • Bake at 180°C for 20-25 minutes. Cool down and slice diagonally into two layers.
 
Method for fruity layer:
  • In a sauce pan mix the frozen raspberries, sugar, vanilla seeds and 2 spoons of water and bring it to a boil, stirring occasionally. Be careful not to squash the raspberries.
  • Leave it to cool down.
 
Method for cream:
  • Melt the chocolate over a double boiler.
  • In a separate bowl mix the Mascarpone cheese, then add the cooled down melted chocolate
 
Assembling the cake:
  • Place one layer of sponge cake on a plate or a cake stand, scatter over the raspberries, then spread over with 4/5 of the chocolate cream.
  • Soak the top layer of the cake with the juice left over from raspberries and coffee, then place it on top of the cream layer.
  • Use the rest of the cream to even out the edges of the cake.
 
Decorating the cake:
  • Pour the cream in a pan and bring to a boil. Remove from the heat and add chopped chocolate. Leave the chocolate to melt, then whip it into a silky, smooth chocolate ganache.
  • Set aside ¼ of chocolate ganache. Put the rest for a few minutes into a freezer to cool down completely. Then mix it into a cream and spread over the cake.
  • Pour over the rest of the ganache, spreading it evenly with a palette knife and letting it drip down the sides.
  • Decorate the cake with chocolate swirls, pralines, fresh and dried raspberries.​​
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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY