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Baron chocolate cake with raspberry filling: an exquisite layered delight

Baron chocolate cake with raspberry filling: an exquisite layered delight

Savor the rich layers of our Baron Chocolate Cake, a decadent creation composed of delicate layers of sponge cake enriched with nuts and cocoa, alternated with velvety chocolate cream and a vibrant raspberry filling. This cake combines the deep flavors of dark and milk chocolate with the refreshing tartness of raspberries, creating a harmonious blend of taste and texture. Each layer is designed to deliver the perfect bite, making this cake not only a visual spectacle but also a culinary masterpiece.

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Why you'll love it:

This Baron Chocolate Cake is an indulgent treat that offers multiple layers of flavors, making it a standout dessert. The layers of cocoa and hazelnut infused sponge cake provide a unique texture that complements the smooth and rich chocolate cream. The raspberry filling adds a fresh, slightly tart counterpoint to the sweetness of the chocolate, ensuring each slice is balanced and not too sweet. The combination of textures and flavors makes this cake a perfect choice for those who enjoy sophisticated desserts.

Perfect occasion:

This chocolate and raspberry layer cake is ideal for special occasions such as birthdays and holidays. It is also a splendid choice for a formal dinner or as the centerpiece of a dessert buffet. Its elegant appearance and rich flavors are sure to impress guests and make any celebration even more memorable.

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Decorating Tips:

  1. Raspberry garnish: Decorate the top layer with fresh raspberries for a natural, vibrant look.
  2. Chocolate chips: Sprinkle chocolate shavings or curls on top to enhance the chocolate experience.
  3. Edible flowers: Add edible flowers for a touch of elegance and color contrast.
  4. Sprinkle with cocoa powder: A light dusting of cocoa powder can add a sophisticated finish and intensify the chocolate flavor.

Ingredients:

  • For sponge layers:
    • 3 egg whites
    • 30 grams of nuts (walnuts, hazelnuts or breadcrumbs)
    • 20 grams of cocoa cake
    • 80 grams of sugar
  • Chocolate cream:
    • 12 egg yolks
    • 2 sachets of chocolate pudding
    • 12 tablespoons of sugar
    • 200 grams of dark chocolate
    • 100 grams of milk chocolate
    • 700 ml of milk
    • 200 grams of butter
  • Raspberry replaces the word nice with emptypping:
    • 500 grams of frozen raspberries
    • 1 sachet of vanilla pudding
    • 150 ml of water
    • 1 tablespoon cornstarch
    • 160 grams of sugar
    • 1 packet of gelatin
    • 50 grams of butter

Instructions:

  1. Preparing the sponge: Beat the egg whites until stiff, gradually add the sugar, then add the ground walnuts and sifted cocoa. Spread onto 24cm baking tins lined with parchment paper, tap to release air and bake at 180°C (356°F) for around 15 minutes. Allow to cool and carefully remove from the paper.
  2. Chocolate cream: Mix the egg yolks, pudding powder and sugar with part of the milk. Heat the rest of the milk, add the yolk mixture and cook until thickened. Stir in the broken chocolates and butter until melted. Cover with plastic wrap and let cool.
  3. Raspberry replaces the word nice with emptypping: Cook the raspberries with the sugar until they are paste-like. Mix pudding and cornstarch with water, add to raspberries. Prepare the gelatin with cold water, let it sit for 10 minutes, then add it to the warm raspberry mixture.
  4. Assembly: Spread the biscuit, chocolate cream and raspberry filling in a cake ring, finishing with a biscuit. Refrigerate overnight. Mix in a few tablespoons of reserved cream, warm slightly and spread over the top layer. Garnish with remaining raspberry filling.

Appreciate!

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