Preparation Time:
30
minutes
Cooking time:
20
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
12
This recipe has been visited
3124
times
Impressive cake, but not that difficult to make. Recipe by Maria Grave, winner of 'Konditor of the Year' in Sweden this year. Time not incl. resting time.
Posted by:
birgitta
on
15 November 2008
Cooking Steps:
Heat oven to 175C.
Collect the juice of the defrosting raspberries - you'll need ca 100 ml.
Start with the cake: Whisk butter and sugar until white and fluffy. Add the eggs one at the time, then the melted chocolate and finally the flour.
Pour into a prepared spring form cake tin (greased and sprinkled with breadcrumbs or flour, greased paper in bottom) and bake ca 20 minutes.
While the cake is baking, make the raspberry truffle: Melt the chocolate with the honey (in a bain marie or in microwave), it needs to be quite hot. Take off the heat and add raspberry juice, liqueur (if using) and finally the butter for a smooth and shiny truffle.
Let the cake cool just a little before pouring the raspberry truffle over it and let stand until the truffle has firmed up - it can be left in room temp until the next day or in the fridge for a couple of hours.
When ready to serve, run a fine knife along the sides of the cake tin and loosed from the bottom. Sift dark cocoa over the top of the truffle and decorate with fresh raspberries etc. Serve with lightly whipped cream or raspberry sorbet.