Back

easy &quick

Baked Chocolate Cake with Raspberries

QimiQ Benefits

  • Bake stable
  • Creamy indulgent taste with less fat
  • Firmer and more stable fillings
  • Deep freeze stable

Minutes

25

Difficulty

easy

Baked Chocolate Cake with Raspberries
placeholder

Ingredients

For 10 portions

  • For the dough

  • 250g

    Butter

  • 250g

    Sugar

  • 50g

    Whole egg(s)

  • 400g

    All purpose flour

  • 4g

    Baking powder

  • 30g

    Cocoa powder

  • 30g

    Rum

  • For the chocolate filling

  • 80g

    QimiQ Classic, unchilled

  • 70g

    Sugar

  • 180g

    Whole egg(s)

  • 90g

    Egg yolk(s)

  • 180g

    Butter

  • 300g

    Dark couverture 70 % cocoa

  • For the raspberries

  • 250g

    Raspberries, frozen

  • 35g

    Sugar

  • 2g

    Pectin

  • 25g

    Raspberry brandy

  • 0.5tsp

    Corn flour / starch

  • For the chocolate glaze

  • 300g

    Milk

  • 160g

    QimiQ Classic

  • 60g

    Water

  • 50g

    Sugar

  • 50g

    Cocoa powder

  • 80g

    Glucose syrup

  • 360g

    Dark couverture 70 % cocoa

  • 12g

    Gelatine

Preparation

  1. For the dough: whisk the butter and sugar until fluffy. Add the whole eggs and continue to whisk.
  2. Add the flour, baking powder, cocoa powder and rum and knead to a smooth dough.
  3. Spread the dough about 2 cm high onto a baking sheet lined with parchment paper.
  4. For the chocolate filling: whisk the QimiQ Classic, sugar, whole eggs and egg yolks until fluffy.
  5. Melt the couverture with the butter and fold into the QimiQ mixture (make sure the chocolate mixture is not too hot).
  6. Spread the mixture onto the dough with a piping bag. Bake in a pre-heated oven at 160°C (convection oven) for approx. 12-15 minutes. Allow to cool.
  7. For the raspberries: place the frozen raspberries into a sauce pan and heat slowly without stirring. Combine the sugar with the pectin, add to the raspberries and stir carefully.
  8. Mix the starch with the raspberry brandy, add to the mixture and bring to the boil briefly. Allow to cool. Spread the mixture on the cake. Chill well.
  9. For the chocolate glaze: bring the milk, QimiQ Classic, water, sugar, cocoa powder and glucose syrup to the boil. Strain through a fine sieve.
  10. Add the couverture, allow to melt and mix well. Stir in the dissolved gelatin. Allow to cool. Stir well and coat the cake.
Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.