Recipe | dessert

Chocolate mud cake with raspberry

A LUXURIOUS BREAK– PROTEIN RICH CAKE WITH RASPBERRIES & CHOCOLATE!

 

By: @David Pham
Photo: @David Pham

6 pc portions

INGREDIENTS MUDCAKE

  • 100 g butter
  • 2.5 dl granulated stevia
  • 4 tbsp cocoa
  • 2 tsp vanilla sugar
  • 0.5 tsp baking powder
  • 1.5 dl of any type of flour
  • 2 eggs
  • 1  Chocolate

INGREDIENTS RASPBERRY MOUSSE

GLAZE

Instructions

Mudcake: Mix all the cake ingredients in a bowl. Pour the batter into a greased dish and bake in the oven at 150°C for about 14-18 minutes.

Raspberry mousse: Blend the raspberries and pass them through a fine sieve. Soak the gelatine for about 10 minutes. Whisk the cream and mix with the raspberries. Heat up the fruit drink and melt the gelatine in it. Add a little of the raspberry cream mix into the syrup and stir. Pour the syrup into the rest of the raspberry cream mix and whisk. Then pour the mousse onto the cold cake and place in the refrigerator for at least 3 hours.

Glaze: Bring the fruit drink to a boil. Soak the gelatine for 10 minutes. Add the gelatine leaves the fruit drink and stir until they melt. Pour the glaze over the raspberry mousse and place the cake in the refrigerator for 2 hours or until the glaze is set.

Nutri­tio­nal value per serving Energy Fat Carbohydrates Protein
Nutritional value per serving 473 kcal 35 g 25 g (varav sockerarter 5 g) 13 g

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