I feel that I have to share the recipe of this cake,
because it's always have unbelievable success.
Ingredients:
400 g chocolate (70% cocoa)
250 g unsalted butter
7 eggs, separated
2/3 cup sugar (125 g)
1/2 cup flour (85 g)
2 tablespoon baker powder
150 g raspberries
Frosting:
200 g double cream (36 - 40% fat)
cacao powder
Method:
1. Preheat oven to 180 deg C.
2. Grease the 26 - 28 cm cake tin or line it with a non-stick paper.
3. Melt the butter with a chocolate in microwave or use one pot that holds the chocolate that fits over another which contains about 200 ml of simmering water.
4. Beat the eggs yolks and add them slowly to the chocolate and butter mix.
5. Add the flour and baking powder, whisking.
6. Whisk the eggs whites until stiff, gradually adding the sugar.
7. Slowly fold the eggs whites in the chocolate mix.
8. Put the half of the cake mixture into the tin, then add the raspberries, add the rest of the mixture.
9. Bake at 180 deg C 40 - 50 min until a wooden pick inserted into the center of the cake comes out with moist crumbs.
10. Cool the cake, whip the cream, frost the cake, spread unsweetened cacao powder on top.
11. Put the cake into the fridge for 5 - 6 hours or overnight.
The cake may be served with fresh raspberries or some ice cream.
Bone appetite!
because it's always have unbelievable success.
Ingredients:
400 g chocolate (70% cocoa)
250 g unsalted butter
7 eggs, separated
2/3 cup sugar (125 g)
1/2 cup flour (85 g)
2 tablespoon baker powder
150 g raspberries
Frosting:
200 g double cream (36 - 40% fat)
cacao powder
Method:
1. Preheat oven to 180 deg C.
2. Grease the 26 - 28 cm cake tin or line it with a non-stick paper.
3. Melt the butter with a chocolate in microwave or use one pot that holds the chocolate that fits over another which contains about 200 ml of simmering water.
4. Beat the eggs yolks and add them slowly to the chocolate and butter mix.
5. Add the flour and baking powder, whisking.
6. Whisk the eggs whites until stiff, gradually adding the sugar.
7. Slowly fold the eggs whites in the chocolate mix.
8. Put the half of the cake mixture into the tin, then add the raspberries, add the rest of the mixture.
9. Bake at 180 deg C 40 - 50 min until a wooden pick inserted into the center of the cake comes out with moist crumbs.
10. Cool the cake, whip the cream, frost the cake, spread unsweetened cacao powder on top.
11. Put the cake into the fridge for 5 - 6 hours or overnight.
The cake may be served with fresh raspberries or some ice cream.
Bone appetite!
3 comments:
What is source like where did you eat it or where did you see the recipe?
It is based on some recipe that I found in the internet, then I changed it a little bit (may be a lot) and now it looks like on this picture.
Thanks for the recipe, I must admit it was a great cake (in your authorship :)
I've never ever tried to bake cakes, but it's a must! Wish me luck :)
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