Chocolate raspberry magic: Your new family favourite dessert

Ever since the chocolate raspberry dessert recipe appeared in my house, the whole family eagerly waited for me to make it. No one can resist them.

You can never have too many ideas for tasty, interesting, and original homemade baked goods especially when you can serve them in an incredibly amazing way. And that’s exactly what will happen this time.

I bring you an idea for brilliant little desserts based on a fluffy-as-a-cloud sponge cake that you must combine with two chocolate layers and juicy raspberries. As you can see, there’s a lot going on, so you shouldn’t miss this interesting inspiration for wonderful sweets. The whole family will be delighted with them.

Ingredients:

Cocoa sponge cake:

• 6 eggs,
• 1 cup sugar,
• 1 cup wheat flour,
• 3/4 teaspoon baking powder,
• 3 teaspoons cocoa powder.

First chocolate layer:

• 1 cup heavy cream (30% fat),
• 140g dark chocolate.

Second chocolate layer:

• 1 cup heavy cream (30% fat),
• 2 teaspoons agar,
• 100g white chocolate,
• 200g mascarpone,
• 100g raspberries.

Method of preparation:

Step 1. Start the recipe by preparing the sponge cake. Beat egg whites with sugar in a bowl. Then, add egg yolks, sifted flour, baking powder, and cocoa powder.

Step 2. After mixing the ingredients thoroughly, pour the mixture into a round baking pan previously lined with parchment paper. Place the pan in a preheated oven set to 180°C (350°F) for 35 minutes.

Step 3. Once baked, trim the top part of the homemade cake and cut it into smaller circles.

Step 4. Heat up the heavy cream, then combine it with chocolate chunks using a whisk.

Step 5. Spread the finished mixture over the mini sponge cakes. But that’s not the end of the work for today. Decorate each dessert with fresh raspberries, then place the prepared treats in the freezer for 30 minutes.

Step 6. In the meantime, prepare the final layer by adding mascarpone. Heat the heavy cream again, this time with agar. After removing the pot from the burner, add the broken white chocolate chunks and creamy mascarpone.

Step 7. Spread the white mixture directly over the raspberries, then return the homemade bread to the freezer for 30 minutes.

Step 8. Before serving, decorate each dessert with a fresh mint leaf. And that’s all, enjoy!