Chocolate Cake with Raspberry and Lime




Rating: 3.71 / 5.00 (42 Votes)


Total time: 1 hour

For the chocolate cream:




For the raspberry parfait:








For the raspberry gel:






For the chocolate cake:








For the almond fritter:





For the garnish:







Instructions:

For the chocolate cake with raspberry and lime, first boil the whipped cream the day before for the chocolate cream, pour it onto the chopped chocolate and refrigerate for at least one day.

For the raspberry parfait, whisk eggs with sugar first warm over a water bath and then cold without a water bath. Boil the raspberry puree with agar agar and fold into the egg mixture. Whip the cream until stiff and fold in. Pour into a mold lined with plastic wrap and freeze.

For the raspberry gel, combine all ingredients, bring to a boil and refrigerate. Blend before using.

For the chocolate cakes, beat butter and powdered sugar until fluffy, add egg yolks a little at a time. Then add the melted chocolate. Beat the egg whites with sugar until whipped egg whites and fold in. Carefully fold in the flour. Pour the mixture into silicone molds or other greased molds and bake at 180 °C for about 25 minutes.

For the almond fritter, make the refining sugar, i.e. boil the sugar and water until the sugar has completely dissolved. Mix the almonds, lime sugar and lime zest, spread thinly on a baking tray lined with baking paper and bake briefly at 160 °C until crisp.

Arrange the chocolate cake with raspberry and lime. First put the gel on the plate and place the chocolate cake on top. Cut the parfait into slices and place on top of the chocolate cake. Place the almond hippe on top. Top with fresh raspberries, cornflowers, mint, chocote

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