Raspberry heart chocolate cake
Ah les moelleux au chocolat c’est bon et c’est régressif surtout quand on finit avec du chocolat partout autour de la bouche !
C’est aussi très rapide à faire, surtout que l’appareil peut être réalisé à l’avance et conservé au frigo. Alors quand j’ai su que ma Maman venait manger avec moi ce midi, j’ai voulu lui faire plaisir et je crois que c’est réussi !
Voici cette fois une version avec un cœur de purée de framboise, certes l’association chocolat-framboise c’est archi-connu mais c’est simplement à tomber.
Raspberry heart chocolate cake
Ingredients (pour 4-6 soft)
- 100 g good dark chocolate
- 100 g of butter
- 50 g icing sugar
- 50 g of flour
- 3 eggs
- 70 g de framboises fraiches
Description
Preheat the oven to 200°.
Wash the raspberries and mix them. Then pass the puree obtained through a strainer to remove the grains then reserve.
Melt the butter and chocolate together in the microwave or in a bain-marie, mix well.
Pour them 3 eggs previously beaten with chocolate-butter mixture.
Add the icing sugar and flour and mix.
Pour the mixture into small buttered molds then add to the center, digging slightly., a tablespoon of raspberry puree.
Bake 10 min.
Enjoy hot !
Emilie
Muriel
16.10.12OH DEAR !… How good it was, I can still smell the smell through the computer !!!
Emilie
16.10.12Glad to have made you happy 😀
helene06
16.10.12hum your photos make me salivate!
Emilie
16.10.12😉 Thank you Hélène !
the spoon of a thousand delights
16.10.12thank you for these photos which are terribly inspiring 😉
Emilie
16.10.12Thanks to you 🙂
cookparadise
16.10.12Olala this red and flowing heart, I adore
Good evening
Valerie
Emilie
16.10.12Thank you Valerie 😉
XOXO
BoopCook
16.10.12humm to die for !
Emilie
16.10.12Oh yeah !!!
clems28
16.10.12the photos are terrible and this fruity heart is great !
Emilie
16.10.12Thank you Clems28 🙂
poupougnette
16.10.12your mom is lucky!! 😉
a treat this soft chocolate-raspberry!! ^^
Have a good evening.
Kisses, kisses ♥
Emilie
16.10.12Yes for once it’s not Mr. !!!
Thank you Poupougnette 😉
Good evening to you too !
Kisses <3
kakouech
16.10.12you spoiled your mom, I absolutely love your soft ones and even if this association is known, moi, I have never tried and there, I really, really want to taste it!
Emilie
17.10.12Yes we must spoil our mothers !
Thank you kakouech
strawberryandbasil
16.10.12It’s a bit of a temptation week for you girls ! I know that the swimsuit is not for right away but still ^^
The association may well be well known, but I have never tried it yet.…
Emilie
17.10.12Yes it’s true we are real temptresses !!!
Marie
17.10.12Hmmm that looks terribly delicious! I did almost the same for my boyfriend a while ago., by putting the red fruit puree in an ice cube tray, so that the puree ice cubes melt during cooking. 🙂
Emilie
17.10.12Ah yes, good idea to put the coulis in ice cubes in the preparation !
Kisses Marie
Celine
17.10.12They kill your recipes! And your blog is superb!
Emilie
17.10.12Thank you very much Céline, you are adorable 😀
Chocociframboise
17.10.12Yum ! They look terribly delicious, these soft ones !
Emilie
17.10.12Oh yeah !!! Merci 😉
Lolotte
17.10.12Chocolate and raspberry all around the mouth? hmmm it’s for me 🙂
Emilie
17.10.12Lol Thanks Lolotte 😉
Vanilla
17.10.12For having already done them, I confirm it’s excellent and I loved it!
Emilie
18.10.12Thank you Vanilla, it’s true that it’s great !
julien
12.9.13the raspberry-chocolate combination is just to die for
Marine Gérard
6.4.15Bonjour,
Your fondants look delicious ! One question though : in some other recipes, the whites are beaten into snow : what interest ? What is better to do ? Thanks in advance !
Emilie
14.4.15Hello Marine, sorry for this late response. In fact both are possible but if you beat your eggs until stiff, you will get more of a semi-cooked chocolate mousse. !
Sophie
2.4.16Would it be possible to have a vegan version of this recipe??
Merci!
Emilie
4.4.16Of course ! The vegan recipe is here : https://aime-mange.com/fondant-au-chocolat-vegan-sans-gluten/ and you just need to add the raspberry coulis to the center as in the traditional recipe 😉