Baked chocolate cream with raspberry on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/baked-chocolate-cream-with-raspberry/Notes on ingredients:

      Raspberry. Ideally, fresh raspberries are needed here. Frozen ones can also be tried, but they must be carefully thawed and added to the cream without excess juice. If you add them frozen, there is a high chance they will be more watery and may spoil the overall consistency of the dessert.

      Variations: Instead of raspberries, you can use pitted cherries (both fresh and thawed), blueberries, bilberries, and black currants (the latter for lovers of sharp contrasts of "sour-sweet").

      Cream and milk. In this recipe, I combined fatty 33% cream and milk in equal proportions. You can do the same or take 500 ml of medium-fat cream – 19-22%.

      Eggs/Yolks. For this dessert, a mixture of whole eggs and yolks is needed. You can also use only yolks, without whites – in this case, the consistency of the baked cream will be more delicate, as whites usually make it denser.

      Chocolate. This recipe is designed for dark chocolate with a cocoa content of at least 55%. In my opinion, the optimal amount is around 65%.

      Sugar. Here we take regular white refined sugar.

      Let's move on to the preparation.

      Put 75 g of sugar in a saucepan, place it over heat, and melt it until it turns into caramel. Mix the milk with the cream and gradually pour it into the caramel, stirring constantly and not removing it from the heat. Bring to a boil.

      Whisk the eggs and yolks with 40 g of sugar using a whisk.

      Add a third of the milk-caramel mixture to the egg mixture, stirring vigorously. Add the remaining mixture and mix.

      Finely chop the chocolate, pour a third of the resulting egg-milk hot mixture over it, and stir until the chocolate dissolves. Pour in the rest of the mixture and the vanilla essence, and mix.

      Place the molds in a larger heatproof dish lined with cloth. Pour the mixture into the molds and add the raspberries. Pour enough boiling water into the larger dish to cover 2/3 of the height of the molds.

      Place in a preheated oven at 160 degrees and bake until the cream sets, about 30 minutes.

      Cool completely, dust with powdered sugar, and serve.

      Enjoy your meal!



       This recipe for baked chocolate cream with raspberries has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

      Want to say thank you? It's easy!