Description
On the street just byaka: +1*C, the fog, everything is melting, and vile slush underfoot. And all this certainly does not contribute to the festive mood. On the nose February 14! Need something to do... Help us to His Majesty Chocolate!!! Or rather, Yes, chocolate cake with raspberries. Fortunately, it is now in supermarkets frozen in bulk and at a reasonable price (cheaper than cream). Cake is very quick and simple to prepare. The main assistant will act as an ordinary plug. We are all very tender, juicy, chocolate. And raspberry flavored, by the way, will remind us of Sunny summer days. Summer, Ah summer...
Ingredients
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10 g
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100 g
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200 g
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1 g
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4 piece
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100 g
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0.5 tsp
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0.5 tsp
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180 g
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250 g
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1 Tbsp
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250 g
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Cooking
Chocolate and butter melt in a water bath. Cool down a bit.
While the chocolate cools, we with conventional forks, mix cream cheese, 1 egg yolk (protein is useful to us) and 40 g of sugar. Creamy layer is prepared.
In the chocolate-oil mass add 3 eggs and remaining protein. Stir.
Add sugar and vanilla sugar. Stir.
Add the sifted flour, salt, baking powder and soda. Stir until smooth.
A baking pan (24 cm) covered with parchment. Pour 1/2 of chocolate batter. The entire spread on top of creamy mass.
Level. Over the top creamy layer of raspberry spread (180 grams, the rest will go to decoration)...
And the second half of the chocolate batter. Level. Armed with a toothpick and make patterns. Try to get to the bottom. Then a creamy layer will mix with the chocolate, giving the cake extra tender.
Bake in a preheated 170-180ºC oven for about an hour to dry kindling. The dough rises very well. In normal, if the finished cake while it is cooling down a bit will fall off.
The cooled cake sprinkle with powdered sugar and decorate with raspberries. Serve with a Cup of coffee. Bon appetit!!!
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