I love serving these little cakes at dinner parties or for a posh afternoon tea! Very easy to make and such an elegant look! The association of velvety chocolate and tart raspberries is just heavenly.
Tip for Easter place a couple of chocolate or sugar eggs on top instead of the raspberries to make an Easteregg Nest 😍
Recipe Individual Chocolate – Raspberry Cakes
For about 8 pieces
- 1 egg + 2 eggyolks
- 125 g sugar
- 100 g flour
- 40 g chocolate powder
- 1 tsp baking powder
- 125 ml milk
- 150 g chocolate
- 25 g icing sugar
- 300 g whipping cream
- 75 g pistachios
- 125 g marzipan
Beat the egg and sugar until creamy. Mix flour, chocolate and baking powder and add it, together with the milk to the egg mix. Pour onto a baking tray that is big enough to cut out 8 circles of 7 cm diameter. Bake at 150°C in a preheated oven for about 15 minutes. Let it cool.
Melt the chocolate while you beat the egg yolks and the icing sugar. Mix the two and gently add to the whipped cream.
With the serving rings of 7 cm diameter cut out 8 circles. Put the serving rings onto a tray and place one of the chocolate discs in each. Put 3-4 raspberries into the circles and put the chocolate mousse around and over it. Leave to cool for about 2 hours.
Chop the pistachios into a fine powder and kneed into the marzipan.
Take the individual cakes out of the serving rings and press the pistachio – marzipan onto the tops of the cakes. Decorate with raspberries.
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