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
 
 

Ingredients

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

Method

 
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
 

NEXT ON FOOD24X

Plum pancake cake

2015-08-27 10:27
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Food
 

Restaurants

 
World Class House to bring best cocktails in the world to Cape Town

For 10 days only Capetonians can enjoy the finest drinking experience in the world.

 

Find a restaurant

 
 
 
 
There are new stories on the homepage. Click here to see them.