This delicious cake is a true tribute to Brunberg’s beloved raspberry truffle! The raspberry chocolate truffle cake combines velvety chocolate and fresh raspberry flavour for a perfect taste experience. Pieces of raspberry truffle are hidden among the chocolate mousse, the base consists of whole bars and the cake is also decorated with small pieces of raspberry truffle. This gluten-free cake is perfect for both festive and everyday occasions. The cake is surprisingly easy to make!
Gluten free. Serves 15 persons
Preparation time: active 30 minutes, passive 5 hours.
Filling
300 g (2 bars) Brunberg Lactose Free Milk Chocolate
4 pcs Brunberg Raspberry Truffle Bars
3 gelatin sheets
100 g raspberries (fresh or freezed)
½ dl sugar
200 g natural cream cheese
3 dl heavy cream
150 g fresh raspberries
Base
7 pcs Brunberg Rasberry Truffle Bars
Decoration
1 dl heavy cream
1 tsp sugar
50 g raspberries
1 pc Brunberg Raspberry Truffle Bar
Line a rectangular loaf tin (about 10 x 30 cm) with baking paper. Melt the chocolate and let it stand. Cut the raspberry truffle bars into small dices.
Place the gelatine sheets in cold water to soften them. Measure 100 g of raspberries into a saucepan and heat over a low heat with the sugar until the raspberries release liquid. Leave the raspberries to cook for 3 minutes, then pass through a sieve to obtain a smooth sauce. Melt down the soft gelatine.
Whip the cream cheese and cream to a soft mousse. Pour in the raspberry puree in a thin stream while stirring. Add the melted chocolate. Finally, stir in the raspberry truffle pieces and the fresh raspberries. Pour the mousse into the lined loaf tin. Press on the raspberry truffle bars, which will form the base of the cake. Leave to set in the freezer for at least one hour or in the fridge for a few hours or until the next day.
Turn the cake out onto a serving tray. Top with whipped cream, flavoured with sugar. Decorate with pieces of raspberry truffle and raspberries.
Gluten free. Serves 15 persons
Preparation time: active 30 minutes, passive 5 hours.
Filling
300 g (2 bars) Brunberg Lactose Free Milk Chocolate
4 pcs Brunberg Raspberry Truffle Bars
3 gelatin sheets
100 g raspberries (fresh or freezed)
½ dl sugar
200 g natural cream cheese
3 dl heavy cream
150 g fresh raspberries
Base
7 pcs Brunberg Rasberry Truffle Bars
Decoration
1 dl heavy cream
1 tsp sugar
50 g raspberries
1 pc Brunberg Raspberry Truffle Bar
Line a rectangular loaf tin (about 10 x 30 cm) with baking paper. Melt the chocolate and let it stand. Cut the raspberry truffle bars into small dices.
Place the gelatine sheets in cold water to soften them. Measure 100 g of raspberries into a saucepan and heat over a low heat with the sugar until the raspberries release liquid. Leave the raspberries to cook for 3 minutes, then pass through a sieve to obtain a smooth sauce. Melt down the soft gelatine.
Whip the cream cheese and cream to a soft mousse. Pour in the raspberry puree in a thin stream while stirring. Add the melted chocolate. Finally, stir in the raspberry truffle pieces and the fresh raspberries. Pour the mousse into the lined loaf tin. Press on the raspberry truffle bars, which will form the base of the cake. Leave to set in the freezer for at least one hour or in the fridge for a few hours or until the next day.
Turn the cake out onto a serving tray. Top with whipped cream, flavoured with sugar. Decorate with pieces of raspberry truffle and raspberries.
