Chocolate stracciatella cake with raspberries
The best chocolate cake with raspberries and a creamy stracciatella filling!
I’m back after a short two months break with one of my favorite desserts … chocolate cake with fresh fruit. It’s layered with whipped cream, mascarpone and fine shavings of dark chocolate. The cake itself is incredibly soft, moist and not too sweet, with just the right amount of chocolate flavor and juicy raspberries. And the filling? It’s just heavenly, the stracciatella cream completes the whole cake with its delicate flavor. This is a cute and delicious dessert and it’s hard to resist to go for a second, obviously!
Isn’t this the perfect comeback cake, right!?
ingredients
chocolate cake
50 g flour
50 g potato starch
4 organic eggs
40 g cocoa powder
1/2 teaspoon baking powder
150 g fine sugar
stracciatella cream
500 ml heavy cream
250 g mascarpone
100 g icing sugar
80 g dark chocolate, grated
also
500 g raspberries
3 tablespoons raspberry jam
3 tablespoons grated white chocolate
instructions
Crack the eggs and beat the egg yolks with half of the sugar until a very light mixture. Beat the egg whites until stiff, then gradually add the remaining sugar, whisking constantly, until a stiff and shiny mixture. Add the egg yolks and gently stir with a spatula. Then sift the dry ingredients and stir gently with a spatula just until combined.
Easy blueberry cake with streusel