Recipe courtesy of Laura Calder

Chocolate Framboise

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 8 hr 55 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Cook: 45 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.
  2. Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
  3. Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.
  4. Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.
10m Easy 99%
CLASS
24m Easy 98%
CLASS
17m Easy 98%
CLASS
17m Easy 99%
CLASS
18m Easy 98%
CLASS
26m Easy 100%
CLASS
11m Easy 94%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now