This decadent dessert combines the rich intensity of a chocolate cake base with a smooth, creamy cheese topping, interspersed with tangy raspberries, and finished with a silky caramel drizzle. The chocolate base offers a deep, cocoa-rich flavor that contrasts beautifully with the light, fluffy cheesecake layer. Fresh or frozen raspberries add a burst of freshness, while the homemade caramel sauce brings a luxurious, melt-in-your-mouth finish.
Why You'll Love This:
The harmony of textures and flavors in this cake makes it an irresistible treat. The robustness of the chocolate pairs perfectly with the mild and creamy cheese, with raspberries providing a zesty lift that cuts through the sweetness. The caramel drizzle not only adds a visually appealing touch but also enhances the overall taste with its buttery richness.
Perfect Occasion:
This cake is ideal for sophisticated gatherings, such as dinner parties, birthdays, or anniversaries. It also makes a wonderful addition to holiday celebrations or can simply serve as a luxurious weekend treat. Its elegance and rich flavor profile make it a surefire hit for any event where you want to impress your guests.
Decoration Tips:
Garnish the cake with a few fresh raspberries and mint leaves on top for an added splash of color and freshness. Drizzle additional caramel sauce in a decorative pattern across the surface just before serving to enhance its visual appeal. Optionally, a dusting of powdered sugar or cocoa can add an extra touch of glamour.
Ingredients:
- Chocolate Cake:
- 100 g of butter
- 120 g of sugar
- 20 g of cocoa powder
- 2 eggs
- 130 g of all-purpose flour
- 5 g of baking powder
- Cheese Filling:
- 1 kg of pressed curd cheese
- 6 eggs
- 220 g of sugar
- 100 g of raspberries (frozen acceptable)
- Caramel Sauce:
- 150 g of powdered sugar
- 60 g of room temperature butter (82% fat content)
- 120 g of warm heavy cream (30% fat)
- A pinch of salt
- For the chocolate cake, melt butter, sugar, and cocoa in a pan, stirring until the sugar dissolves and the mixture is boiling. Let it cool. Whisk in eggs, then fold in flour and baking powder. Pour into a 22 cm diameter cake pan lined with parchment paper.
- For the cheese layer, twice press the curd cheese through a sieve. Mix with eggs and sugar until smooth, about 3 minutes. Pour over the chocolate cake base. Sprinkle with raspberries. Bake in a preheated oven at 160°C for about 60 minutes. Leave to cool in the oven with the door slightly open.
- For the caramel, heat the powdered sugar in a thick-bottomed pan until it browns and caramelizes. Stir occasionally to prevent burning. Add butter to stop the caramelization, mix well, and cook for one minute. Add cream and salt, and boil for another two minutes. If sugar lumps form, continue cooking until they dissolve, then strain. Let the caramel cool completely before drizzling over the cake.
Enjoy this exquisitely layered dessert that promises a delightful experience with every single bite!