Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate cream
Cake batter
Cake
Utensils
One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
How it's done
Chocolate cream
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Stir the chocolate until smooth, allow to cool slightly. Place the silken tofu, icing sugar and vanilla paste in a measuring cup, puree. Add the chocolate and puree briefly. Cover the cream and chill for approx. 2 hrs.
Cake batter
Mix the flour, nuts, salt, sugar, cocoa powder and baking powder in a bowl. Add the water, oil and vanilla paste, quickly beat using the whisk on a mixer to make a smooth batter. Transfer the batter to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, remove the baking paper, leave to cool. Cut the cake in half crosswise through the middle, place the base on a cake plate.
Cake
Just before serving, transfer the chocolate cream to a piping bag with a smooth nozzle (approx. 14 mm in diameter), spread ½ of the cream over the base of the cake. Cover with the top half (cut side up), decorate the cake with the remainder of the cream. Sprinkle with the chocolate and freeze-dried raspberries, serve immediately.
| Tip: | Bake the chocolate cake 1 day in advance and leave to cool completely on a rack. Wrap the cake in cling film and keep it at room temperature – this will make it easier to cut and decorate the next day. |
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