FOR THE CAKE
1 tablet of semi-sweet chocolate (200g), chopped
1/2 cup unsalted butter, melted (100g)
2 eggs
2 cups all-purpose flour (240g)
FOR THE COATING
1 tablet of semi-sweet chocolate (200g), chopped
1/3 cup unsalted butter, melted (65g)
FOR THE CREAM
3 tablespoons cornstarch
2 1/2 cups milk (600ml)
1 cup raspberry jelly (300g)
Raspberries and mint leaves (optional for decoration)
FOR THE CAKE
1 tablet of semi-sweet chocolate (200g), chopped
1/2 cup unsalted butter, melted (100g)
2 eggs
2 cups all-purpose flour (240g)
FOR THE COATING
1 tablet of semi-sweet chocolate (200g), chopped
1/3 cup unsalted butter, melted (65g)
FOR THE CREAM
3 tablespoons cornstarch
2 1/2 cups milk (600ml)
1 cup raspberry jelly (300g)
Raspberries and mint leaves (optional for decoration)
Preheat the oven to 350°F (medium)
Grease a baking dish of 18 cm x 25.5 cm with butter, also lining it with parchment paper and greasing the paper. Reserve
Prepare the cake: In a heatproof bowl placed over a saucepan of simmering water (do not let it boil), mix the chocolate until melted
Await for it to cool slightly
Add the remaining ingredients, mix well, and pour into the baking dish
Bake in the preheated oven until the cake is firm but still slightly creamy (about 30 minutes)
Remove from the oven, let cool, and unmold
Cut into twelve pieces and reserve
Prepare the coating: Mix the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water (do not let it boil) until melted and smooth
Let cool to room temperature
Cover the cake pieces with the melted chocolate and refrigerate for about 1 hour
Prepare the cream: In a medium saucepan, mix all the ingredients and cook over medium heat, stirring constantly until thickened
Transfer to a bowl, let cool to room temperature, then refrigerate for about 1 hour
Serve the cake pieces with the cream on the side
If desired, decorate with raspberries and mint leaves.
