cake

Raspberry Chocolate Cake Bars

By Ivana Jelínková
6.5.2018
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Last frozen raspberry supplies are quickly using up, I just hope that summer will come very soon. Thank God I can see cherries already blossoming, at least this comforts me. Anyway, last raspberries were used in these Raspberry Chocolate Cake Bars. They are made from thicker sponge cake since cake needs to hold raspberry gelatin, then from frozen (or you can use fresh as well) raspberries together with gelatin and as the last layer, dark chocolate ganache which never disappoints me. Although cake is a bit thicker, it still is fluffy and not dry. Bars should resemble to Pim´s (or Jaffa) cakes, the ones with round sponge cake, fruit gelatin, covered with chocolate. But I prefer chocolate ganache over normal chocolate since it is more tasty and better to cut up. Raspberry gelatin creates a fresh taste so these bars could be considered to be a summer dessert. And of course, who could resist raspberries with chocolate? I definitely can´t.

Raspberry Chocolate Cake Bars

Prep Time

1 hrs

Cook Time

10 mins

Total Time

1 hrs 10 mins

Bars made from sponge cake, raspberries with gelatin and chocolate ganache, they are similar to Pim´s sweets

Servings: 24 pieces

Ingredients

Cake:
4 eggs
120 g sugar
120 g all purpose flour
30 g melted butter
A pinch of salt
Raspberry layer:
350 g raspberries (fresh or frozen)
150 g sugar
4 tbsp water
10 g gelatin powder
4 tbsp water
Chocolate layer:
200 g dark chocolate
200 ml whipping cream
1 tsp vanilla extract
60 g butter

Instructions

Separate egg whites from eggs yolks
Beat egg yolks with sugar until pale.
Add flour, butter and beat again.
In the second bowl whip egg whites with a pinch of salt until firm and not liquid anymore.
Gently incorporate whipped egg whites into egg yolk mixture using a spatula.
Pour batter in a greased and floured baking pan and bake about 10 minutes on 180 degrees.
Let it cool.
Raspberry layer:
Cook sugar with raspberries and water on a medium heat.
Bring it to boil and let it bubble for 5 minutes.
Prepare gelatin according to directions – mix gelatin powder with water. Heat it, until gelatin melts down, then incorporate few tablespoons of raspberry mixture.
Pour the gelatin mixture into the rest of raspberries and stir well until it starts to boil again.
Set it aside and immediately pour it on a cooled caked.
Put it in the refrigerator for 2 or 3 hours.
Chocolate layer:
Melt chocolate in water bath.
Incorporate whipping cream, vanilla extract and then butter into melted chocolate.
Pour it on raspberry layer and put it in the refrigerator again, preferably over night.