If you like raspberries and chocolate, this recipe is for you. It's one of the easiest desserts to make, so you don't have to spend a lot of time baking. Hope you enjoy it.
Let me know how it turns out.
Raspberry Chocolate Cake
8 Tbsp sugar
4 Tbsp water
3 tsp cacao
8 Tbsp flour
1 tsp baking powder
2 cups whipping cream (500ml.)
1 vanilla sugar
2 Tbsp instant vanilla pudding
2 Tbsp icing sugar
1 10oz. Box frozen raspberries or 1 1/2 cups fresh
1/2 cup raspberry jam
Whipped cream, for serving
Melted chocolate, for drizzling
Preheat oven at 350F.
Separate egg yolks from egg whites and place them into a medium size mixing bowl. Add sugar and beat with an electric mixer on medium low. Add the water and continue beating until becomes light yellow in color and very creamy.
Separately beat egg whites until soft picks form.
Sift together cacao, flour and baking powder. Add it to the creamed egg yolk mixture and alternately fold in the egg whites. Pour into a prepared (greased and floured) 9x13 inch pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. Set aside to cool completely.
To make filling beat together whipping cream, vanilla, instant pudding and icing sugar until stiff.
Fold in the raspberries.
Cut cake into two, horizontally to obtain two layers. Remove the top layer and leave the bottom half in the pan.. Spread the bottom layer with raspberry jam and then cover with the raspberry cream filling. Spread it evenly then cover with the top cake layer.
To serve, cut into squares, top with whipped cream and drizzle with melted chocolate (optional) if you like.
Makes: 9-12 servings