FOR THE CAKE
1 tablet of bittersweet chocolate (200g), grated
1/2 cup unsalted butter, melted (100g)
2 eggs
2 cups all-purpose flour (240g)
FOR THE COATING
1 tablet of bittersweet chocolate (200g), grated
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 bittersweet chocolate (200g), grated
1/2 cup unsalted butter, melted (100g)
2 eggs
2 cups all-purpose flour (240g)
FOR THE COATING
1 tablet of bittersweet chocolate (200g), grated
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-high heat)
Melt butter in an ungreased 18 cm x 25.5 cm baking dish, line with parchment paper. Reserve
PREPARE THE CAKE: In a heatproof bowl set over simmering water, whisk the chocolate until melted
Await cooling
Add remaining ingredients and mix until combined
Pour into prepared baking dish
Bake for about 30 minutes or until firm but still slightly creamy
Remove from oven, let cool, then demold
CUT INTO 12 PIECES AND RESERVE
PREPARE THE COATING: In a heatproof bowl set over simmering water, whisk the chocolate and butter until melted
Mix well and let cool to room temperature
Cover cake pieces with cooled chocolate mixture and refrigerate for about 1 hour
PREPARE THE CREAM: In a medium saucepan, whisk all ingredients together
Cook over medium heat, stirring constantly, until thickened
Transfer to a bowl and let cool to room temperature
Refrigerate for about 1 hour
SERVE CAKE PIECES WITH CREAM AND DECORATE WITH RASPBERRIES AND MINT LEAVES IF DESIRED
CALORIES PER UNIT: 455
