Chocolate Raspberry Torte

On dine chez Nanou
Reviews(1)
Chocolate Raspberry Torte
11
11
520
80

Description

There’s chocolate cake, and then there’s this chocolate torte: two thin cake layers filled with a silken mousse and fresh raspberries. The mousse is also extra-ordinary, given that it is enriched with both fromage blanc (or Greek yogurt) and mascarpone—and worth the splurge for the memorable flavor. This is a special-occasion dessert, after all, and a make-ahead one at that. Shaved dark chocolate and fresh raspberries are the essential embellishments.

Ingredients

3 eggs
190 grams granulated sugar
70 grams flour
30 grams cocoa powder
3 sheets gelatin
200 grams heavy cream (35% fat)
500 grams raspberries
250 grams fromage blanc (20%, plain Greek yogurt can be used as substitute)
200 grams mascarpone
7 1/2 grams vanilla sugar
dark chocolate (for decoration)

Directions

1Preheat the oven at 180 degrees Celsius.
2In a bowl, whisk the eggs and 90 grams of granulated sugar.
3Add the cocoa powder and the flour. Stir well.
4Pour the batter into a pan of 22 centimeters in diameter (either in silicone or lined with parchment paper).
5Bake the cake for 30 minutes.
6Let the cake cool and unmold onto a wire rack.
7Start preparing the mousse by first letting the gelatin sheets soften in cold water.
8Whip the cream until it turns into whipped cream.
9In the mixer bowl, pour the mascarpone (keep 2 tablespoons for the gelatin ), the fromage blanc, 100 grams of granulated sugar, and the vanilla sugar.
10Whisk to obtain a homogeneous mixture.
11Wring the gelatin. Heat 2 tablespoons of mascarpone in the microwave to melt the gelatin in it. Mix well with a fork.
12Gradually add this mixture to the mascarpone / cream cheese and sugar preaparation.
13Add the whipped cream by gently lifting the mixture with a spatula.
14Cut your cake in 2 pieces across the width.
15Leave a first half in the bottom of a cake ring.
16Cover with half of the mousse, then top with the raspberries (approximately 375 grams), and pour the remaining mousse.
17Cover with the second half of the cake.
18Cover the mold with cling film.
19Refrigerate for at least 5 hours.
20When ready to serve, place a knife inside the pastry ring to unstick.
21Grate a bar of chocolate to get the decoration chips of the top and add the raspberries.
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NutritionView more

520Calories
Sodium10%DV240mg
Fat40%DV26g
Protein27%DV14g
Carbs21%DV63g
Fiber32%DV8g

PER SERVING *

Calories520Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat15g75%
Trans Fat
Cholesterol175mg58%
Sodium240mg10%
Potassium370mg11%
Protein14g27%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate63g21%
Dietary Fiber8g32%
Sugars42g84%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.