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Soft-hearted chocolate cake on a raspberry coulis


Soft-hearted chocolate cake on a raspberry coulis

Author: Guido Boschetti



Total time:

50 min


1 Portions


For the chocolate cake
150 g of 70% Dark chocolate
3 Eggs
40 g of Tipico IT’s 00 Flour
150 g of Butter at room temperature
90 g of sugar
1 pinch of salt
1/2 Vanilla pod
For the raspberry coulis
100 g of Icing sugar
2 tbsp of Lemon juice
250 g of Raspberries
For garnishing
Icing sugar
Some raw raspberries and blueberries
Mint leaves



In order to make your soft-hearted cake, melt in a water bath the dark chocolate with some butter.


Subsequently, in a bowl whip the eggs with the sugar, then add a pinch of salt and the pulp of a half vanilla pod.


Now, add the flour after having sifted it and mix well using the whips.


Sprinkle some flour and grease well the single-portion pastry cutters in aluminium.


Pour the chocolate mixture in the pastry cutters, paying attention to fill them up to ¾ of their capacity.


Now, put the pastry cutters in the pre-heated oven, letting them bake for 14-15 minutes at 190°C.


In the meantime, prepare the raspberry coulis: dry the fruit in a non-stick pan, on a low heat for 2-3 minutes. Then add the icing sugar, the lemon juice and mix with a whip until the mixture amalgamates well. Filter the mixture with a strainer in order to remove any seeds and put the sauce in a bowl letting it cool.


Once cooked, turn out the cakes in the dessert plates, placing them on a raspberry coulis layer, that you will have spread before. Afterwards garnish with some raw raspberries or blueberries, some mint leaves, a sprinkling of icing sugar and serve them immediately in order to guarantee an hot and creamy chocolate heart.


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