Chocolate Cakes with Meringue and Raspberries

5 from 8 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 310 kcal


For the chocolate cake:

  • 200 g Chocolate 80% cocoa
  • 100 g Butter
  • 5 Pc. Eggs
  • 7 tbsp Sugar
  • 5 tbsp Flour
  • Powdered sugar

For the meringues:

  • 4 Pc. Egg Whites
  • 200 g Powdered sugar
  • Lemon

For the raspberries:

  • 400 g Raspberries
  • 200 g Powdered sugar
  • Mint leaves



  • For the meringues, stir the egg white and lemon juice with a hand mixer on the highest setting. Gradually add the powdered sugar.
  • At least 10 minutes at the highest level until the mass stops flowing.
  • Put the egg white mass in a piping bag and leave to dry on a baking sheet lined with baking paper in the oven at approx. 100 ° for one hour.
  • The oven may be opened in between to allow moisture to escape.

Chocolate cakes:

  • For the cakes, chocolate and butter, melt in a water bath. Mix the eggs and sugar in a bowl. Let the melted chocolate mixture cool down briefly, then stir into the egg-sugar mixture, the flour and everything to a smooth dough.
  • Place the dough in small ovenproof containers and bake at 210 ° for 4 minutes. Turn the oven down to 160 ° and let it sit for another 3 minutes. During this time, heat the raspberries, sugar and a sip of water in a saucepan.
  • Then place the chocolate glasses on a plate and sprinkle with powdered sugar. Place the raspberries and meringues next to them and decorate with fresh mint leaves.


Serving: 100gCalories: 310kcalCarbohydrates: 58.8gProtein: 1.6gFat: 7.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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