Savor the rich layers of our Baron Chocolate Cake, a decadent creation featuring delicate sponge layers enriched with nuts and cocoa, alternated with velvety chocolate cream and a vibrant raspberry filling. This cake combines the deep flavors of dark and milk chocolates with the refreshing tartness of raspberries, creating a harmonious blend of taste and texture. Each layer is crafted to deliver a perfect bite, making this cake not only a visual spectacle but also a culinary masterpiece.
Why You’ll Love This:
This Baron Chocolate Cake is a gourmet treat that offers multiple layers of flavor, making it a standout dessert. The nutty, cocoa-infused sponge layers provide a unique texture that complements the smooth and rich chocolate cream. The raspberry filling adds a fresh and slightly tangy counterpoint to the sweetness of the chocolate, ensuring that each slice is balanced and not overwhelmingly sweet. The combination of textures and flavors makes this cake a perfect choice for those who appreciate sophisticated desserts.
Perfect Occasion:
This layered chocolate and raspberry cake is ideal for special occasions such as birthdays, anniversaries, and holiday celebrations. It’s also a splendid choice for a formal dinner party or as a show-stopping centerpiece at a dessert buffet. Its elegant appearance and rich flavors are sure to impress guests and make any celebration even more memorable.
Decoration Tips:
- Raspberry Garnish: Decorate the top layer with fresh raspberries for a natural and vibrant look.
- Chocolate Shavings: Sprinkle chocolate shavings or curls over the top to enhance the chocolatey experience.
- Edible Flowers: Add edible flowers for a touch of elegance and color contrast.
- Dusting of Cocoa Powder: A light dusting of cocoa powder can add a sophisticated finish and intensify the chocolate flavor.
Ingredients:
- For the Sponge Layers:
- 3 egg whites
- 30 grams of nuts (walnuts, hazelnuts, or breadcrumbs)
- 20 grams of cake cocoa
- 80 grams of sugar
- Chocolate Cream:
- 12 egg yolks
- 2 chocolate pudding packets
- 12 tablespoons of sugar
- 200 grams of dark chocolate
- 100 grams of milk chocolate
- 700 ml of milk
- 200 grams of butter
- Raspberry Filling:
- 500 grams of frozen raspberries
- 1 vanilla pudding packet
- 150 ml of water
- 1 tablespoon of cornstarch
- 160 grams of sugar
- 1 packet of gelatin
- 50 grams of butter
Instructions:
- Sponge Preparation: Whip egg whites to stiff peaks, gradually add sugar, then fold in ground nuts and sifted cocoa. Spread on parchment-lined 24 cm pans, tap to release air, and bake at 180°C (356°F) for about 15 minutes. Cool and carefully remove from paper.
- Chocolate Cream: Mix egg yolks, pudding powder, and sugar with a portion of the milk. Heat the remaining milk, add the yolk mixture, and cook until thickened. Stir in broken chocolates and butter until melted. Cover with plastic wrap and let cool.
- Raspberry Filling: Cook raspberries with sugar until mushy. Mix pudding and cornstarch with water, add to raspberries. Prepare gelatin with cold water, let stand 10 minutes, then add to the warm raspberry mixture.
- Assembly: Layer sponge, chocolate cream, and raspberry filling in a cake ring, ending with a sponge. Refrigerate overnight. Mix a few tablespoons of reserved cream, warm slightly, and spread over the top layer. Garnish with remaining raspberry filling.
Enjoy!
