Chocolate cake with chocolate chips
Description
The recipe won't take much time. We'll prepare the chocolate cake in three main stages – the cake base, raspberry jelly, and mousse. For the base, beat eggs with sugar, then add pumpkin, flour, baking powder, and whipped egg whites. Mix well, pour into a mold, sprinkle with raspberries, and bake in the oven. Puree the raspberries through a sieve, heat with sugar, add gelatin, then pour into a mold and refrigerate until set. For the chocolate mousse, melt chocolate in part of the hot cream. Whip the remaining cream with sugar and egg yolks, then combine with the chocolate. Add the rest of the whipped cream. Invert the set jelly from the mold onto the cake base. Spread the mousse on top. Refrigerate the cake for 4–5 hours, then sprinkle with chocolate shavings, cocoa powder, and decorate with raspberry berries.
Instructions
- 1
Step 1
Beat the yolks of 3 eggs with 2 tablespoons of sugar and a pinch of salt. Add pumpkin, almond flour, flour, and baking powder. Mix well.
- 2
Step 2
Beat the egg whites into a foam and add to the dough.
- 3
Step 3
Then pour the batter into a greased pan, sprinkle with raspberries, and bake for 25 minutes at 180 degrees.
- 4
Step 4
Soak the gelatin in cold water. Pass the raspberries through a sieve, add 2 tablespoons of sugar, and heat over medium heat. Add the gelatin and stir until completely dissolved. Then pour the jelly into a mold and place in the freezer to set.
- 5
Step 5
Bring 50 ml of cream to a boil and dissolve the chocolate in it. Beat 2 egg yolks with 2 tablespoons of sugar and add 100 ml of cream. Heat the mixture over a water bath, then pour in the chocolate and mix well. Whip the remaining cream into stiff peaks and fold it into the mixture. The chocolate mousse is ready.
- 6
Step 6
Turn the set jelly out of the mold onto the cake base. Place the mousse on top.
- 7
Step 7
Place the cake in the refrigerator for 4-5 hours, then sprinkle with chocolate shavings, cocoa, and decorate with raspberry berries.