John Myers
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Chocolate Cakes with Raspberry Sorbet and Pralines
The perfect chocolate cakes with raspberry sorbet and pralines recipe with a picture and simple step-by-step instructions.
For the chocolate cake (double the amount for larger molds)
- 150 g Chocolate 80% cocoa
- 120 g Butter
- 75 g Sugar
- 3 piece Egg
- 3 piece Egg yolk
- 1 tablespoon Flour
For the raspberry sorbet
- 350 g Raspberry
- 4 piece Lime
- 100 Milliliters Sugar syrup
For the pralines
- 100 g Dark block nougat
- 2 piece Filo pastry sheets
- Protein
For the chocolate cake
- Melt the butter with the chocolate in a double boiler. Meanwhile, mix the eggs, egg yolks and sugar with the whisk and beat until frothy.
- Allow the butter and chocolate mixture to cool a little and then stir into the egg mixture. Then fold in the flour and pour the finished mixture into buttered and floured molds. Place in the refrigerator for at least 2 hours. Then bake at 175 degrees for about 12-14 minutes.
For the raspberry sorbet
- Puree the raspberries, squeeze the limes and mix well with the remaining ingredients. Stir in the ice cream maker for about 30 minutes until creamy.
For the pralines
- Wet one sheet of filo pastry with water and place a second on top. Use a knife to cut five 10 x 10 cm pieces from the filo sheet. Cut five equal pieces from the nougat block.
- Now place a piece of nougat diagonally on a cut sheet of filo and fold it up. Brush the areas where the filo pastry overlaps with a little egg white. The finished praline can also be coated with a little egg white before baking. The pralines can be baked at 175 degrees for about 10 minutes at the same time as the cake.
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