why make this recipe

This cake mixes rich dark chocolate and fresh raspberries. It tastes strong, sweet, and fresh. It looks good and is simple to make. It is a great choice for a family dessert or a small party.

introduction

This is a creamy chocolate tart with a raspberry touch. The crust is crisp and the filling is smooth. If you like a white chocolate twist, try the white chocolate raspberry cake for another idea.

how to make Chocolate and Raspberry Delight Cake

Ingredients :

200 g dark chocolate
250 g fresh raspberries
150 g thick cream
100 g sugar
4 eggs
1 shortcrust pastry
50 g butter
1 packet vanilla sugar
10 cl milk
2 sheets of gelatin

Directions :

Preheat your oven to 180°C. Roll out the shortcrust pastry in a mold and prick the bottom with a fork. Bake for 15 minutes and then let cool.
Meanwhile, melt the chocolate in a bowl over a pan of simmering water or in short bursts in the microwave.
Soak the 2 sheets of gelatin in cold water for 5 minutes to soften.
Warm the milk and dissolve the soaked gelatin in it. Stir until the gelatin melts.
Heat the thick cream gently, then pour some warm cream into the melted chocolate and mix until smooth.
Beat the 4 eggs with 100 g sugar and the packet of vanilla sugar until light.
Add the chocolate mixture to the eggs and mix slowly. Add the milk with gelatin and the 50 g butter, and mix until smooth.
Pour the chocolate filling into the cooled shortcrust pastry. Smooth the top.
Put the tart in the fridge for at least 4 hours or until the filling is set.
Just before serving, place the fresh raspberries on top in a neat layer or scatter them by hand.

how to serve Chocolate and Raspberry Delight Cake

Serve cold from the fridge. Cut the cake with a warm, dry knife for clean slices. Offer extra raspberries or a small spoon of cream on the side. A cup of black coffee or tea goes well.

how to store Chocolate and Raspberry Delight Cake

Keep the cake in the fridge in an airtight container. It stays good for 3 days. Do not leave it at room temperature for more than two hours because of the cream and eggs.

tips to make Chocolate and Raspberry Delight Cake

Use good dark chocolate for better flavor.
Let the tart cool fully before adding the filling.
Warm the knife under hot water and wipe it dry to make neat slices.
Pat the raspberries dry on paper before placing them on the cake to avoid extra water.

variation (if any)

Add a thin layer of raspberry jam on the baked crust for more fruit taste.
Replace dark chocolate with milk chocolate for a milder cake.
Fold a few whole raspberries into the filling before it sets for mixed texture.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them well before use. Fresh raspberries are best for topping.

Q: Can I make this without gelatin?
A: You can try without gelatin, but the filling may be softer and less firm. Chill longer if you skip gelatin.

Q: Is this recipe safe with raw eggs?
A: The eggs are in a cooked filling when you heat cream and mix, but if you worry, use pasteurized eggs or bake the filling briefly in a water bath.

Q: Can I make the tart a day ahead?
A: Yes. Make it a day ahead and keep it in the fridge. Add raspberries just before serving.

Conclusion

For another raspberry cake idea that is simple and pretty, see Raspberry Dream Cake | Easy Vanilla Cake with Raspberry Filling.