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Chocolate and Raspberry Cubes

Delight in the whimsical combination of velvety chocolate and tart raspberries with these enchanting cubes, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Sponge Cake
  • 4 pcs eggs Ensure at room temperature for fluffiness.
  • 120 g sugar
  • 100 g flour
  • 20 g cocoa powder
  • 1 teaspoon baking powder
Raspberry Cream
  • 500 ml cream (30%) For whipping.
  • 250 g mascarpone
  • 250 g raspberries Fresh.
  • 3 tablespoons powdered sugar
  • 2 tablespoons gelatin
Chocolate Topping
  • 200 g dark chocolate
  • 120 ml cream (30%) For melting with chocolate.
Decoration
  • Fresh raspberries For decoration.
  • Mini chocolate balls or chips For decoration.
  • Whipped cream For decoration.

Method
 

Preparation
  1. Beat the eggs with sugar until light and fluffy.
  2. Gently fold in flour, cocoa powder, and baking powder until combined.
  3. Bake in a preheated oven at 170°C for about 20-25 minutes. Let cool completely.
  4. Blend fresh raspberries until smooth.
  5. Dissolve gelatin in a small amount of hot water.
Making Raspberry Cream
  1. Whip cream with mascarpone and powdered sugar until fluffy.
  2. Fold in the blended raspberries and dissolved gelatin.
Assembly
  1. Spread raspberry cream over cooled sponge cake.
  2. Chill in the fridge until set.
  3. Melt dark chocolate with extra cream.
  4. Pour chocolate ganache over the chilled cake.
  5. Once set, cut into squares and decorate with whipped cream, fresh raspberries, and mini chocolate balls.

Notes

Store in an airtight container in the refrigerator for up to three days. Add more raspberries for a burst of flavor. Experiment with chocolates for the topping.