chocolate bomb with raspberries

Jagan Srinivasan

Chocolate Bomb with Raspberries

Print

With ImageWithout Image

Author: Jagan Srinivasan aka Dr. J

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

My wife and kids are chocolate lovers and always pushing me to try new recipes. This one was born out of not having enough all-purpose flour in the house and using Almond Flour (keto) as an alternative. I use Almond flour for making Indian desserts.

Ingredients

Cake

• 2 cups of Almond Flour
• ½ cup all-purpose flour
• 3/4 cup Dark Cocoa Powder
• Pinch of salt
• 2 tsp Baking powder
• 1 tsp Baking soda
• 5 cups maple Syrup
• 4 eggs well beaten
• 1/4 cup powdered jaggery (Raw sugar)
• 1 tbsp Vanilla essence
• 2 tbsp fruity rum (not for the kids version!)
• 3/4 cup avocado oil or vegetable oil

Frosting and Garnish

• 1 cup heavy cream
• 1/3 cup dark chocolate chips
• 1/3 cup dark chocolate chips
• 1 tsp vanilla essence
• fresh raspberries for garnish

Protocol

Cake

1. Sift and mix the dry ingredients in a mixing bowl. Keep aside.
2. Whisk the eggs (hand mixer) for 2 mins at low speed and add the maple syrup oil, and jaggery and mix for another 3 mins. Add Vanilla essence and mix with a spatula. Carefully add the dry ingredients and mix well with hand mixer.
3. Set a 9 inch cake pan with parchment paper and butter the sides.
4. Pour ingredients into the pan and tap it on the sides for setting an even batter. I also use some dry roasted pecans and sprinkle them on top. Bake for 30 minutes at 350°F
5. Wait for the cake to cool.

Frosting

1. For the whipping, I store my whipping bowl and hand whisk in -20C for 35 mins. I add the cold heavy cream and whisk till soft peaks form. I add half cup of castor sugar at this point in time and then whisk more. Once i get stiff peaks, I add some vanilla essence and mix. the whole whipped cream is kept in the refrigerator till the cake is done
2. After the cake is cooled, I use a double boiler to melt the dark chocolate with a dollop of butter. Once melted, I bring the melted chocolate to room temperature and add to the whipped cream. By gently folding it in, I create tiny chocolate morsels in the whipped cream. I spread this mixture on the cake and garnish it with raspberries, but strawberries also work.
3. Using a tea strainer, I sprinkle some castor sugar on the cake. Voila it is done!

Notes:

This recipe is from an old German cookbook during my grad school days.

Created using The Recipes Generator