Chocolate Raspberry Cake

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Chocolate Raspberry Cake
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Health Score:
5,1 / 10
1 hr
ready in 2 h. 30 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie791 kcal(38 %)
Protein12.51 g(13 %)
Fat46.08 g(40 %)
Carbohydrates87.72 g(58 %)
Sugar added46.55 g(186 %)
Roughage4.03 g(13 %)
Vitamin A369.33 mg(46,166 %)
Vitamin D1.03 μg(5 %)
Vitamin E6.52 mg(54 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.38 mg(35 %)
Niacin2.24 mg(19 %)
Vitamin B₆0.06 mg(4 %)
Folate39.9 μg(13 %)
Pantothenic acid0.25 mg(4 %)
Biotin9.34 μg(21 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C11.63 mg(12 %)
Potassium292.72 mg(7 %)
Calcium77.3 mg(8 %)
Magnesium40.52 mg(14 %)
Iron2.63 mg(18 %)
Iodine32.48 μg(16 %)
Zinc0.6 mg(8 %)
Saturated fatty acids23.61 g
Cholesterol179.44 mg


For the dough
400 grams Pastry flour
100 grams chopped almonds
170 grams sugar
2 eggs
350 grams butter
For batter
50 grams Dark couverture chocolate
5 eggs
125 grams sugar
½ Vanilla bean (seeds)
100 grams Pastry flour
50 grams ground Hazelnuts
For the jam
500 grams fresh, ripe Raspberries
1 tablespoon lemon juice
250 grams jam sugar (2:1)
For the garnish
150 grams butter
2 tablespoons powdered sugar
3 tablespoons Chocolate pudding (finished product)
mint (for garnish)
How healthy are the main ingredients?

Preparation steps


For the dough, mix the flour, almonds, sugar and cocoa on a work surface. Form a well in the center. Beat the eggs and pour into the well. Chop the butter and spread around the flour. Quickly knead into a smooth dough, form into a ball, wrap in plastic and chill for about 30 minutes. Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper. Divide the dough into 2 portions. Line the springform pan with half of the dough.


Bake for 20-25 minutes. Remove, let cool and remove from the pan. Bake the second half of the dough. 

For the batter, coarsely chop the chocolate and melt over a hot, not boiling, water bath. Separate the eggs. Beat the egg yolks with the sugar and vanilla seeds until creamy. Stir the melted, slightly cooled chocolate into the egg yolk mixture. Beat the egg whites with a pinch of salt until stiff. Mix the flour and nuts.


Sift the flour mixture over the chocolate mixture. Carefully fold in the egg whites. Pour the batter into a buttered springform pan. Bake for 35-40 minutes. Remove from the oven and let cool on a wire rack.

For the jam, rinse the raspberries and set aside 12 for the garnish. Bring the remaining raspberries, lemon juice and jam sugar to a boil. Boil for about 4 minutes. Pour into jars and let cool.


Spread some of the jam on one of the cooled crusts. Gently press the cake onto the crust. Spread the remaining jam on the cake and gently top with the second crust.

For the garnish, beat the butter until fluffy. Gradually stir in the powdered sugar and pudding. Pour the butter cream into a piping bag with a star nozzle. Decorate the surface with small dabs of the cream. Top each dab with a raspberry and a mint leaf. Serve chilled.