Description
Raspberry & Chocolate Delight brings luxurious French pastry magic to home kitchens with silky chocolate ganache and fresh raspberries. Delicate layers of rich chocolate and tangy fruit create an irresistible dessert you’ll want to savor slowly and share with cherished friends.
Ingredients
Scale
Cake Ingredients:
Flour
- 110 grams (3.9 ounces) all-purpose flour
Fruits
- 3 peeled and grated apples
- 15 raspberries
Sugar
- 65 grams (2.3 ounces) sugar
Chocolate
- 60 grams (2.1 ounces) chocolate chips
Liquids
- 20 centiliters (6.8 fluid ounces) milk
- 1 tablespoon calvados, rum, brandy, or other spirit
- A few drops of liquid vanilla
Leavening Agent
- ⅓ packet baking powder
Crust Ingredients:
Dry Ingredients
- 50 grams (1.8 ounces) sugar
- 100 grams (3.5 ounces) sliced almonds
Fats
- 65 grams (2.3 ounces) soft butter
Binding
- 1 egg
Instructions
- Preheat the oven to 180°C (356°F) and prepare a 20-centimeter (8-inch) springform pan by generously coating the interior with butter and dusting with flour.
- In a large mixing bowl, combine the flour, granulated sugar, and baking powder, creating a uniform dry ingredient base.
- Gradually incorporate the milk, selected alcohol, and pure vanilla extract into the dry ingredients, whisking until a smooth, consistent batter forms.
- Carefully grate fresh apples using a box grater or food processor, immediately folding them into the batter to prevent oxidation and maintain their vibrant color.
- Gently fold chocolate chips throughout the batter, ensuring even distribution for consistent flavor in each slice.
- Transfer the batter into the prepared springform pan, strategically placing fifteen fresh raspberries across the surface, allowing them to slightly sink into the mixture.
- Place the pan in the preheated oven and bake for 20 minutes, creating a foundational cake layer.
- While the cake initially bakes, prepare the almond crust by whisking softened butter with sugar until light and creamy.
- Incorporate a whole egg and sliced almonds into the butter mixture, creating a rich, textured topping.
- After the initial 20-minute baking period, carefully remove the cake and evenly spread the almond mixture across the partially baked surface.
- Return the cake to the oven and continue baking for an additional 15 minutes, allowing the almond crust to become golden and crisp.
- Once baking is complete, remove the cake from the oven and allow it to cool completely within the springform pan.
- Carefully unmold the cake, revealing the beautiful layered dessert with its embedded raspberries and crunchy almond topping.
- Serve the cake warm for a soft, comforting experience, or refrigerate overnight to intensify the flavors and create a denser texture.
Notes
- Grate apples immediately after cutting to prevent oxidation and maintain their fresh, vibrant color in the cake batter.
- Use room temperature ingredients for smoother mixing and better cake texture, ensuring a light and fluffy result.
- Select high-quality chocolate chips that melt easily and provide rich, decadent flavor throughout the cake.
- Prepare springform pan carefully by buttering and flouring to guarantee easy cake removal without sticking.
- Arrange raspberries strategically in the batter before initial baking to create beautiful, evenly distributed fruit pockets.
- Refrigerating overnight intensifies the cake’s flavors, making it an ideal make-ahead dessert for special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 279 kcal
- Sugar: 19 g
- Sodium: 70 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg