Chocolate raspberry delights: A recipe your family will love

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.

One 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 exciting inspiration for beautiful 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),
• 140 grams dark chocolate.

Second chocolate layer:

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

Method of preparation:

Step 1. Prepare the sponge cake. In a bowl, beat the egg whites with sugar. Then, add the egg yolks, sifted flour, baking powder, and cocoa powder.

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

Step 3. After trimming the top part of the homemade bake, cut it into smaller circles.

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

Step 5. Spread the finished mixture over the mini sponge cakes. Decorate each dessert with fresh raspberries, then place the prepared constructions in the freezer for 30 minutes.

Step 6. Meanwhile, 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 and 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!