Chocolate cake with raspberry lime ice cream

Name: Chocolate cake with raspberry lime ice cream
Prep time: 60 min
Cook time: 445 min
Total time: 505 min
Yield: 5 Servings
Ingredients: 300 g Chocolate dark, 70 % cocoa; 4 piece Egg(s); 1 Prise(n) Salt; 130 g Icing sugar; 200 g Crème fraîche; 25 g Flour; 300 g Raspberries fresh; 1 piece Lime(s); 100 g Gelling sugar 2:1; 50 ml White wine; 150 ml Mineral water, still; 3 piece Banana(s) ripe, frozen; 400 g Raspberries frozen; 2 tbsp Yogurt; 1 tsp Icing sugar; 1 tsp Lime jelly

Cake

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Cook Time

8 h 25 min

Servings

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Chocolate cake with raspberry lime ice cream is ready in 8 h 25 min and yields 5 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chocolate cake with fresh raspberries is an absolute eye-catcher and tastes simply heavenly! The combination of dark chocolate, fruity raspberries and a hint of lime is unbeatable. It comes with a refreshing raspberry-lime ice cream, which does not require any added sugar. I especially like to make this recipe in the summer when the raspberries come fresh from the bush. The cake can be prepared well and the ice cream can even be prepared days in advance. Perfect for birthdays or other festive occasions!

Ingredients (16 ingredients)

300 g Chocolate dark, 70 % cocoa
4 piece Egg(s)
1 Prise(n) Salt
130 g Icing sugar
200 g Crème fraîche
25 g Flour
300 g Raspberries fresh
1 piece Lime(s)
100 g Gelling sugar 2:1
50 ml White wine
150 ml Mineral water, still
3 piece Banana(s) ripe, frozen
400 g Raspberries frozen
2 tbsp Yogurt
1 tsp Icing sugar
1 tsp Lime jelly

Preparation (10 steps)

Melt chocolate

Thermomix® Setting

4 min/122°F/Speed 2 50

Break 300 g dark chocolate (70% cocoa) into pieces and place in the mixing bowl. Melt for 4 min./50°C/speed 2.

240

Separate eggs and beat egg whites

Separate 4 eggs. Beat the egg whites with 1 pinch of salt in a separate bowl until stiff and set aside.

Prepare egg yolk mixture

Thermomix® Setting

20 sec/Speed 3

Add the melted chocolate, 130 g icing sugar, 200 g crème fraîche and 25 g flour to the egg yolks in the mixing bowl and mix for 20 sec./speed 3.

Fold in egg whites

Carefully fold the stiffly beaten egg whites into the egg yolk chocolate mixture with a spatula.

Bake cake

Line the bottom of a springform pan with baking paper, pour in the batter and smooth it out. Spread 300 g fresh raspberries on the batter and press down lightly. Bake in a preheated oven at 180 °C circulating air for about 25 minutes and then let it cool.

Prepare lime jelly

Thermomix® Setting

8 min/212°F/Speed 2 100

Wash 1 lime with hot water, finely grate the zest and squeeze the juice. Place lime juice and zest, 150 ml still mineral water, 50 ml white wine and 100 g gelling sugar 2:1 in the mixing bowl. Cook for 8 min./100°C/speed 2 without a measuring cup.

480

Fill lime jelly

Pour the jelly into clean jars immediately, close them immediately and let them cool completely.

Prepare raspberry nicecream

Thermomix® Setting

45 sec/Speed 8

Break 3 frozen bananas into pieces. Put 400 g frozen raspberries, bananas, 1 tsp sifted icing sugar, 2 tbsp yogurt and 1 tsp lime jelly in the mixing bowl and puree for 45 sec./speed 8. If necessary, push down with the spatula and puree again.