The raspberries give this chocolate cake a fresh side.
Ingredients for 4 – 6 people
325 g dark chocolate
175 g unsalted butter, cut into pieces
2 tsp vanilla extract
1 tsp cinnamon
100 g almond flour
50 g flour
1/2 tsp salt
5 eggs
140 grams light brown sugar
a handful of fresh raspberries
4 tablespoons raspberry jam
For decoration
about 1 box of raspberries
powdered sugar
Preparation time: 20 minutes
Baking time: 30 minutes
Step 1
Preheat the oven to 160 C. Line two baking tins of about 23 cm on the bottom with baking paper. Grease the sides well.
Step 2
Melt 225 grams of chocolate with the butter au bain-marie (put boiling water in a saucepan and place in a heat-resistant bowl) and let it cool down. Stir in the vanilla and cinnamon.
Step 3
Put the almond flour together with the flour and salt in a bowl.
Step 4
Beat the eggs with a mixer for 5 minutes until they have doubled in volume. Slowly add the sugar and beat for another 1 minute.
Step 5
Add in the cooled chocolate mixture until blended. Add the flour mixture and fold in again. The mixture is relatively thin.
Step 6
Divide the dough between the two ready baking tins and bake in the oven for about 20-25 minutes. If you insert a wooden skewer, it should come out with some crumbs still on the skewer. Allow to cool completely in the baking pan, then remove.
Step 7
Make a mixture with the raspberry jam and add some fresh raspberries through it and mash with a fork. Spread the bottom side of the cake with this and place the other half on top. Press gently.
Step 8 Then melt the leftover chocolate and cover the cake with a layer of chocolate and decorate with the raspberries. Serve with a glass of LBV port from Quevedo and finally sprinkle with some powdered sugar.
Enjoy your meal!
Wine tip: Serve this dessert with a Late Bottled Vintage port (LBV) such as the one from Quevedo (available at Jumbo).
This is a recipe from LBV Port.
