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I’ve had this recipe for years in my famous little blue binder, where I used to put the recipes I loved as a kid. It still contains a lot of it, mainly desserts. I honestly don’t know where I found this one, probably in a book I had at the time. It must be said that cooking has been a sort of obsession since the age of 7! This cake is very quick to make and totally addictive, especially for chocolate and raspberry lovers. Do it now, because fall is obviously here already!
Recipe for a 20cm square mould:
Cocoa base :
- 120g of soft butter at room temperature
- 1 good pinch of salt
- 30g of cocoa
- 60g icing sugar
- 1 tablespoon of water
- 150g flour
Interior:
- 125g of raspberry jam
- 125g of dark chocolate chips
Almond cookie :
- 100g of egg white
- 1 teaspoon of bitter almond extract
- 125g of sugar
- 135g of almond powder
50g of almonds
almonds
In the bowl of your food processor or in a bowl, mix the butter, cocoa, salt and powdered sugar.
I do it with the leaf, but you can mix it with a spoon!
Then add the water and flour.
The dough is ready.
Place it in the square pan lined with parchment paper.
Spread by hand to even out the surface.
Bake at 170°C for 20 minutes.
Let cool for 10 minutes then pour in the raspberry jam.
Spread it with a spoon.
Sprinkle with chocolate chips.
In a small container, place the egg white (roughly 3 whites), bitter almond extract, sugar and almond powder.
Whisk on high speed for 1 minute.
The dough is already ready!
Pour it over the chocolate chips and spread it out.
Finally, sprinkle with slivered almonds.
Bake again, still at 170°C, this time for 40-45 minutes.
Let cool for an hour before slicing (you can cut very small pieces).
Store the cake in an airtight box in a cool place.
