Dive into the delectable world of our Raspberry and Chocolate Cake, a small yet impactful dessert that elegantly combines the rich intensity of chocolate with the fresh zing of raspberries. This delightful treat features a cocoa-rich spelt base, topped with a luxurious mascarpone and hazelnut cream, dotted with fresh raspberries for an added burst of flavor. Perfect for those who cherish sophisticated, balanced desserts, this cake offers a perfect blend of creamy and fruity notes wrapped in a charming presentation.
Why You’ll Love This:
This Raspberry and Chocolate Cake is a gourmet delight for anyone who loves the timeless pairing of chocolate and fruit. The spelt flour base introduces a nutty depth that complements the smoothness of the mascarpone and the richness of the chocolate, providing a complex texture and taste. The fresh raspberries not only add a pop of color but also cut through the sweetness with their tartness, making each bite irresistibly balanced.
Perfect Occasion:
Ideal for special occasions such as anniversaries, birthdays, or any celebratory event that calls for a sophisticated touch, this cake is also perfect for a high tea or as a luxurious finish to a dinner party. Its elegant appearance and refined flavor profile make it a great choice for impressing guests or treating someone special to a homemade delight.
Decoration Tips:
- Fresh Raspberry Topping: Arrange additional fresh raspberries on top for a vibrant, colorful finish.
- Dusting of Cocoa Powder: Lightly dust the top with cocoa powder for an extra touch of chocolate and a sophisticated look.
- Edible Gold Leaf: Add a touch of luxury with small pieces of edible gold leaf scattered over the cream.
- Chocolate Shavings: Garnish with dark chocolate shavings to enhance the chocolatey experience and add a textural contrast.
Ingredients:
- Cake Layer:
- 4 eggs
- 5-7 tablespoons of honey (110 grams of sugar if preferred)
- 40 grams of melted butter
- 10 ml of vanilla extract
- 120 grams of spelt flour (type 630, or regular white flour)
- 45 grams of cocoa powder
- A pinch of salt
- 1/2 teaspoon of bourbon vanilla
- Cream Filling:
- 200 grams of whipping cream
- 300 grams of mascarpone cheese
- 4 tablespoons of hazelnut cream
- 1 large tablespoon of cocoa powder
- Fresh raspberries
- Construction:
- Whisk eggs and honey until fluffy. Blend in melted butter and vanilla. In another bowl, mix flour, cocoa, and salt. Combine with the egg mixture and pour into a 18-20 cm baking pan lined with parchment. Bake at 160°C for about 25 minutes. Check doneness with a toothpick. Let cool, then slice horizontally into two layers.
- Whip the cream until stiff. Incorporate mascarpone, hazelnut cream, and cocoa. Spread most of this cream on the bottom cake layer, add raspberries, and top with the second cake layer. Finish with a light layer of cream and more raspberries.
- Chill thoroughly before serving.
Enjoy this exquisite Raspberry and Chocolate Cake, a perfect blend of flavors that creates a memorable dessert experience for any occasion!
