John Myers
Contents
show
Chocolate Cake with Raspberry Ragout (Tanja Tischewitsch)
The perfect chocolate cake with raspberry ragout (tanja tischewitsch) recipe with a picture and simple step-by-step instructions.
chocolate cake
- 300 g Flour
- 200 g Block chocolate
- 180 g Sugar
- 250 g Butter
- 125 ml Milk
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 4 Pc. Eggs
Raspberry ragout
- 300 g Raspberries
- 3 tbsp Sugar
- 50 ml Water
- 200 g Greek yogurt
- Lemon juice
- Strength
- Put all the ingredients in the mixing bowl and stir to a smooth batter. Then put in a greased springform pan (28 cm) and bake at 180 degrees for an hour
- Depending on the season, cook the raspberries fresh or frozen (put a few pieces aside) with a little water and about 3 tablespoons of sugar for 3-4 minutes. If necessary, dissolve a little starch in water and add it to make the berry mixture thicker. Then strain the raspberries through a fine sieve and add the rest. Season the whole thing with sugar and lemon juice and cool down in a cold water bath.
- As soon as the ragout has cooled a little, mix with the yogurt. Then fill a dessert glass and cut out a piece of cake and place on top. If you like, you can add a little whipped cream or vanilla sauce and put a raspberry on top.
Facebook Comments