Moist chocolate-raspberry cake with rocher glaze

Ingredients

• 200 ml Heavy cream (At room temperature)
• 200 g Baking dark chocolate (Valrhona or equivalent, minimum 70% cocoa)
• 150 g Coconut blossom sugar (Can be replaced by white sugar or brown sugar)
• 2 pcs Eggs (At room temperature)
• 50 g Almond powder (Sift lightly)
• 100 g All‑purpose flour
• 5 g Baking powder (About 1 teaspoon)
• 1 g Salt (A pinch)
• 150 g Fresh raspberries (Do not crush, incorporate gently)
• 100 g Dark chocolate (for the glaze) (Valrhona or equivalent)
• 100 g Milk chocolate (for the glaze)
• 30 ml Sunflower oil (To make the glaze fluid)
• 50 g Chopped roasted peanuts (Can be replaced by almonds or hazelnuts)

Instructions

1. Melt the chocolate with the cream

   Pour the heavy cream into a bowl, add the dark chocolate in pieces. Heat in the microwave in 30‑second intervals, stirring between each interval until the chocolate is completely melted.

   Time: PT5M

2. Blend the mixture

   Blend the mixture with an immersion blender until you obtain a smooth, homogeneous, glossy cream.

   Time: PT2M

3. Cool the chocolate cream

   Allow the mixture to cool completely at room temperature, covering with plastic wrap.

   Time: PT15M

4. Mix the sugar and eggs

   In a large bowl, add the coconut blossom sugar (or white sugar) and the eggs. Whisk until you obtain a homogeneous, slightly frothy texture.

   Time: PT5M

5. Fold in the almond powder

   Add the almond powder to the egg‑sugar mixture and stir with a whisk.

   Time: PT2M

6. Add the dry ingredients

   Sift the flour, baking powder and salt directly onto the mixture, then whisk until you obtain a smooth batter without lumps.

   Time: PT3M

7. Fold in the raspberries

   Add the fresh raspberries in two batches, mixing gently between each addition to distribute them evenly without crushing.

   Time: PT2M

8. Pour the batter into the pan

   Butter the 20 cm pan, line it with parchment paper, then pour the batter, smoothing the surface.

   Time: PT2M

9. Preheat the oven

   Preheat the oven to 175 °C on convection mode.

   Time: PT10M

   Temperature: 175°C

10. Bake the cake

    Place the cake in the oven and bake for 20 minutes (check doneness with a knife tip that should come out slightly moist).

    Time: PT20M

    Temperature: 175°C

11. Cool the cake

    Let the cake warm for 10 minutes in the pan, then gently unmold onto a rack and let cool completely at room temperature.

    Time: PT30M

12. Prepare the rocher glaze

    In a bowl, place the dark chocolate and milk chocolate. Melt in the microwave in 30‑second intervals, stirring each time until the mixture is smooth.

    Time: PT5M

13. Add the oil

    Add the sunflower oil to the melted chocolate and mix until fully incorporated.

    Time: PT1M

14. Add the peanuts

    Fold in the chopped roasted peanuts, mixing quickly.

    Time: PT1M

15. Glaze resting

    Let the glaze rest for 10 minutes so it thickens slightly.

    Time: PT10M

16. Glaze the cake

    Pour the rocher glaze over the cake creating drips, let set for a few minutes in the refrigerator.

    Time: PT5M

Nutrition Facts

Calories

574

Protein

8 g

Carbohydrates

55 g

Fat

35 g

Fiber

5 g