Today (Monday) I am returning to Italy, we all are obviously, but as I try to keep my family outside of this blog, I say I. So I am writing this today (Sunday). And now I am wondering if I will be able to get past this beginning and get started with the recipe of the small raspberry and chocolate cakes I made for dinner a couple nights ago but with some effort I think I will because they were so good that it would be criminal not to share them with you. (Even though they hardly can be called healthy but I am of the opinion that we need to indulge now and then, not too frequently but what would life be without high and lows?) See how I can brag when I try but I really liked them a lot. We have been eating a lot of raspberries here because Sweden is a raspberry country and I find it hard to resist when I see them, they have such a beautiful colour and form, not to speak about the flavour!
I made 28 small ones because the kitchen here is more or less void of kitchen utensils but I am sure you can bake it in bigger forms than I used or in a large cake tin if you want, you obviously have to bake it a bit longer but not too long because it should be nice and creamy in the middle.
SMALL RASPBERRY AND CHOCOLATE CAKES
28 small ones
cakes:
5 eggs
300 ml/1,25 cup sugar
150 g/5,3 oz dark chocolate
100 g/3,5 oz milk chocolate
250 g/8,8 oz butter
300 ml/1,25 cup flour
1 pinch salt
1 scarce tsp baking powder
500 ml/2,1 cups raspberries (volume is the measure used when you buy them and I have no scales in this kitchen, I am sorry.)
ganache:
150 g/5,3 oz dark chocolate
100 g/3,5 milk chocolate
3 tblsp fresh cream
100 g/3,5 oz butter
decoration:
500-600 ml2,1-2,5 cups fresh raspberries
- Melt butter and chocolate and leave to cool down.
- Whisk eggs and sugar fluffy. Add the melted butter and chocolate, stir and then add the flour, salt and baking powder. Mix well.
- Fold the raspberries into the batter.
- Spoon the batter into the small forms and bake in a pre-heated oven (175°C/350°F) for about 10 minutes. Leave to get cold.
- Melt butter and chocolate for the ganache and then add the cream, stir until it it thoroughly mixed.
- Pour or spoon a small amount on every cake and top with 2-3 raspberries before serving.
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
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