Chocolate raspberry slice

Chocolate and raspberry dessert, what more is there in life?
Chocolate raspberry slice dessert recipe

Recipe from: October 30, 2012
Preparation time: 1h


  • 1
    Madeira loaf cake
  • 200
    chocolate truffle sauce
  • 60
    chocolate liqueur, or brandy (optional)
  • 2
    cocoa powder, for dusting
  • Mousse
  • 300
    dark chocolate chips
  • 1
    vanilla pod's seeds
  • 1
    gelatine, (dissolved in 2 tbsp boiling water)
  • 375
    PnP cream, beaten into soft peaks
  • 1
    frozen raspberries, thawed
Servings: Change Serving


Line a 20cm loaf pan with baking paper. Melt chocolate over a pot of simmering water. Stir through vanilla seeds and gelatine.

Cool slightly. Fold through half the cream until well combined. Repeat with remaining cream.

Fold through raspberries.

Pour half the mousse into a loaf pan. Chill for 10-15 minutes to set slightly.

Cut Madeira cake horizontally into 4 large rectangular slices.

Trim slices to create two single layers in loaf pan.

Heat chocolate sauce according to packet instructions and stir through chocolate liqueur.

Dip one cake layer into chocolate sauce mixture and place on top of mousse.
Spread cake with mousse.

Set slightly. Dip remaining cake into chocolate sauce and spoon over last mousse layer.

Set in fridge. Unmould just before serving and dust with cocoa powder.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: festive recipes  |  recipe  |  chocolate


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