44

share on

Chocolate cake with raspberry and coffee heart

ingredients

servings

4

Iodized salt

to taste

Raspberries

200 oz

Eggs

1 unit

Water

8 spoons

Coffee prepared in moka pot

100 fl oz

Dark chocolate, without milk

120 oz

White sugar

80 oz

Butter

120 oz

Bitter cacao

30 oz

Type 00 wheat flour

90 oz

Desserts from Italy

Chocolate cake with raspberry and coffee heart

Chocolate cake with raspberry and coffee heart

vegetarian with gluten with eggs with lactose

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chocolate cake with raspberry and coffee heart

A soft heart flavored with coffee and sweet raspberries, chocolate that blends and takes harmony. The perfect cake for breakfast

Chocolate cake with raspberry and coffee heart step 1

step 1

Prepare the washed raspberries and dry them well. Prepare the moka with the coffee, in a bain-marie, melt the butter with sugar in a container, add the coffee and water and stir it from time to time.

Chocolate cake with raspberry and coffee heart step 2

step 2

Add the dark chocolate to pieces and melt well stirring, let it cool and keep aside.

Chocolate cake with raspberry and coffee heart step 3

step 3

In another bowl, combine the sifted flour with 15 gr of bitter cocoa powder, a pinch of salt and combine the dark chocolate compound, use an electric bucket at maximum speed and work well.

Chocolate cake with raspberry and coffee heart step 4

step 4

Add the egg to the mixture and work for a couple of minutes. Cover a 18cm diameter cake with baking or baking paper and fry it, turn on the oven at 180 °.

Chocolate cake with raspberry and coffee heart step 5

step 5

Pour into the half-cake and 3/4 of the raspberries, cover everything with the remaining mixture and be careful that the raspberries do not snack on the surface but remain within the dough.

Chocolate cake with raspberry and coffee heart step 6

step 6

Bake and cook for about 45 minutes, always check for a few minutes before burning. Take out and let it rest for 20 minutes.

Chocolate cake with raspberry and coffee heart step 7

step 7

Garnish with the remaining 15 gr of bitter cocoa powder and decorate with the remaining raspberries.

Loading pic