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Categories: Cakes | Cheesecakes

dark chocolate raspberry cake recipeThis recipe consists of a génoise-type dark chocolate cake as the base, topped with a layer of fresh raspberries and covered in a smooth chocolate mousse flavored with a hint of freshly grated ginger. Beatrice Peltre, the mastermind behind award-winning blog, La Tartine Gourmande, is kind enough to share this recipe with us. Bea, as she calls herself, is a French expatriate living in Boston. She writes about her experiences with food, and provides breathtaking photos and step-by-step recipes in English and French. Do not be intimidated by the look of this cake. This recipe is not difficult to make. Try it, you will not be disappointed.

Makes 7″ to 8″ in diameter cake, or 3″ x 3″; individual ones

Chocolate Cake
2-2/3 oz dark chocolate, 64 % cocoa contents, Valrhona Manjari
1 Tablespoon unsweetened cocoa (I used Scharffen Bergen)
3 large eggs
1-1/2 oz confectioner’s sugar
1 teaspoon cornstarch

1. Melt the chocolate in a double-boiler. Separate the whites from the egg yolks. Beat the egg yolks with the sugar until white in color, then add the cocoa and cornstarch. Mix well before adding the melted chocolate. Whip the egg whites firm with a pinch of salt and add them delicately to the chocolate batter.

2. Pour in a mold covered with a sheet of parchment paper and cook in a preheated at 350 F oven for 15 minutes. When cooked, let rest and cool down on a rack.

3. Take mold rings and cut chocolate cake rounds serving as the basis. Line the ring molds with cake strips. Place them on a baking sheet and add a chocolate cake basis in each mold. Arrange fresh raspberries on top, pointing up.

Raspberry Sauce
5-1/4 oz fresh raspberries (or frozen)
2 teaspoons lemon juice
1-1/2 oz confectioner’s sugar

Blend the raspberries with lemon juice and confectioner’s sugar. Place in a fine sieve to remove the seeds.

Chocolate-Ginger Mousse
1-3/4 oz dark chocolate, 64 % cocoa, Valrhona Manjari
1/4 cup (minus 2 teaspoons) milk
1 gelatin sheet
1 teaspoon finely grated ginger root
2 Tablespoons confectioner’s sugar
1/2 cup (minus 1 Tablespoon) cold heavy cream

Decoration and Fruits
Fresh raspberries
Dark chocolate, 70% cocoa Valrhona, for the decoration
Unsweetened cocoa, to sprinkle

1. Heat the milk with the finely grated ginger. Add the confectioner’s sugar and mix well. Keep warm.

2. Soak the gelatin in cold water for a few min and squeeze out the excess water. Add it to the milk and mix to dissolve.

3. Melt the chocolate using a double boiler. Pour the hot flavored milk into the chocolate, in 2 to 3 times, mixing well at each time.

4. Whip the cold heavy cream firm. Fold it gently into the chocolate batter. Pour the mousse on top of the raspberries in each mold. Place in the fridge for 1 to 2 hours, or until the mousses are set.

5. When you are ready to serve, remove the ring molds carefully, then the cake strips. Decorate with fresh raspberries and chocolate twirls. Sprinkle bitter cocoa on top and serve with the raspberry sauce.

Note: For 6 individual cakes, simply double all the quantities in the recipe.

Posted on Feb 4, 2008

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