Raspberry Choco Fantasy – a fantastic tasting cake.
Raspberry chocolate fantasy - Dana Drobnjak - Recipes and Cookbook online
Raspberry chocolate fantasy - a cake with a fantastic taste.
For the crusts:
- 150 g of chocolate
- 150 g of butter
- 6 pieces of egg whites
- 150 g of sugar
- 6 pieces of egg yolks
- 50 g of sugar
- 150 g of flour
- 1 teaspoon of baking powder
For the raspberry filling:
- 500 g of raspberries
- 4 spoons of sugar
- 2,5 dcl of water
- 1 bag of raspberry pudding
- 2 spoons of density
For the ganache filling:
- 6 dl of cream for the whipped cream
- 300 g of chocolate
For the light filling:
- 3 dl of cream for the whipped cream
- 3 spoons of sugar
- 100 g hazelnut caramel (finely chopped)
- Melt 150 g of butter and 150 g of chocolate in a bowl over low heat. Leave to cool.
- Beat 6 egg whites with 150 g of sugar. Separately beat 6 egg yolks with 50 g of sugar, add cooled chocolate and add 150 g of flour and baking powder. Beat the mass well, then add the beaten egg whites spoon by spoon. Put the whipped mass in a mold with a diameter of 24 cm. Bake at 170 degrees for 30 minutes.
- Cool the baked crust well and cut horizontally 2 times to get 3 crusts.
Raspberry filling:
- Put 1,5 dcl of water in the raspberries (I use frozen ones). Blend well, add 4 tablespoons of water and put on the fire to boil. Whip 1 raspberry pudding with 1 dcl of water and 2 tablespoons of thickeners, add to the raspberries and cook. When it is cooked and cools down a bit, coat all 3 crusts and leave the raspberries to cool.
For the ganache filling:
- Put 6 dcl of sweet cream and 300 g of broken chocolate in a bowl. Heat until the chocolate melts (the mass must not boil), and leave it to cool well and beat it with a mixer.
White filling:
- Beat 3 dcl of whipped cream with 3 spoons of sugar and add 100 g of chopped hazelnut caramel.
- Fill the cake. Crust coated with raspberry filling, then a layer of ganache filling, then white filling with caramel, 2 crusts with raspberries, ganache filling, white filling with caramel, 3 crusts with raspberries and a layer of ganache filling.
- Decorate the cake with the rest of the ganache filling.
Dana Drobnjak
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