Luscious chocolate cake with creamy cheese layer and homemade caramel drizzle: a gourmet treat for every occasion

Luscious chocolate cake with creamy cheese layer and homemade caramel drizzle: a gourmet treat for every occasion

This decadent dessert combines the rich intensity of a chocolate cake base with a smooth, creamy cheese filling, interspersed with tart raspberries and finished with a silky caramel drizzle. The chocolate base offers a deep, rich cocoa flavor that contrasts beautifully with the light and fluffy cheesecake layer. Fresh or frozen raspberries add a burst of freshness, while homemade caramel sauce provides a luxurious, melty finish.


Why you'll love it:

The harmony of textures and flavors in this cake makes it an irresistible treat. The robustness of the chocolate pairs perfectly with the soft, creamy cheese, with the raspberries providing a tangy touch that cuts through the sweetness. The caramel drizzle not only adds a visually appealing touch, but also enhances the overall taste with its buttery richness.

Perfect occasion:

This cake is ideal for sophisticated gatherings, such as dinner parties, birthdays or anniversaries. It also makes a wonderful addition to holiday celebrations or can simply serve as a luxurious weekend treat. Its elegance and rich flavor profile make it a surefire hit for any event where you want to impress your guests.

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Decorating Tips:

Garnish the cake with some fresh raspberries and mint leaves to add a touch of color and freshness. Drizzle extra caramel sauce in a decorative pattern on the surface just before serving to enhance its visual appeal. Optionally, a dusting of powdered sugar or cocoa can add an extra touch of glamour.


  • Chocolate cake:
    • 100g butter
    • 120 g of sugar
    • 20 g cocoa powder
    • 2 eggs
    • 130 g all-purpose flour
    • 5 g of baking powder
  • Cheese filling:
    • 1 kg of pressed white cheese
    • 6 eggs
    • 220 g of sugar
    • 100 g raspberries (frozen acceptable)
  • Caramel sauce:
    • 150g powdered sugar
    • 60 g butter at room temperature (82% fat)
    • 120 g lukewarm heavy cream (30% fat)
    • A pinch of salt
  1. For the chocolate cake, melt the butter, sugar and cocoa in a saucepan, stirring until the sugar dissolves and the mixture boils. Let it cool. Mix in the eggs, then add the flour and baking powder. Pour into a 22 cm diameter cake mold lined with baking paper.
  2. For the cheese layer, pass the fromage blanc twice through a sieve. Mix with eggs and sugar until smooth, about 3 minutes. Pour over the chocolate cake base. Sprinkle with raspberries. Bake in a preheated oven at 160°C for approximately 60 minutes. Leave to cool in the oven with the door ajar.
  3. For the caramel, heat the caster sugar in a heavy-based pan until it browns and caramelizes. Stir occasionally to avoid burning. Add the butter to stop the caramelization, mix well and cook for a minute. Add the cream and salt and boil for another two minutes. If lumps of sugar form, continue cooking until they dissolve, then drain. Let the caramel cool completely before pouring it over the cake.

Enjoy this deliciously layered dessert that promises a delicious experience in every bite!

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