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Dark chocolate raspberry truffle cake

🍰 Instructions
1 Prep the oven and pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2 Melt the chocolate and butter:
In a medium saucepan over low heat, melt the dark chocolate chips and butter, stirring until smooth. Set aside to cool slightly.
3 Make the batter base:
In a large bowl, whisk together the sugar and eggs until light and fluffy. Stir in the vanilla extract.
4 Combine with chocolate:
Slowly add the cooled chocolate mixture to the egg mixture, stirring until fully incorporated.
5 Add dry ingredients:
Sift in the flour and salt. Gently fold until just combined—do not overmix.
6 Add the berries:
Carefully fold in the raspberries, saving a few for decoration.
7 Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
8 Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9 Prepare the ganache:
Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat, add the chocolate chips, and stir until smooth. Add raspberry liqueur if desired.
10 Glaze and garnish:
Once the cake is completely cool, pour the ganache over the top, letting it drip elegantly down the sides. Garnish with reserved raspberries for a show-stopping finish.

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