Directions
The recipe that we propose to you today, this lovely chocolate cake and raspberry sorbet, is an amazing dessert, a creation of a talented starred chef who never ceases to amaze us.
The legendary Agusto Valzelli, chef and patron of the restaurant La Porta Antica, in Brescia. The preparation of this chocolate cake is not easy, indeed, you need a lot of attention in all the steps and it is essential to dose the ingredients carefully.
However, the result will amaze you and you will be able to serve an elegant dessert with a fabulous taste: let’s start cooking!
Ingredients to make the perfect chocolate cake with raspberry sorbet
2 servings
- 100 grams of butter
- 87.5 grams of dark chocolate
- 38.5 grams of flour 00
- 37.5 grams of sugar
- 2 eggs
- 2 egg yolks
For the sorbet
- 125 grams of raspberries
- 135 grams of water
- 100 grams of sugar
- Toffee sauce to taste
- Berries
- Hazelnuts.
Method
For the pie: whip eggs, egg yolks and sugar. Add the flour, the chocolate melted in a double boiler and finally the melted butter. Grease some pastry molds, pour the chocolate mixture and bake at 190 ° for 10 minutes in a preheated oven.
For the sorbet: blend the raspberries, water and sugar. Pour the mixture into the paco jet (a machine for whipping ice cream starting from a liquid base) and bring it to -21 ° using a blast chiller. After dusting the sorbet with cocoa and placing it on a base of toasted and grated hazelnuts, serve together with the pie garnishing the dish with toffee sauce.
Difficulty level: high.
Wine pairings
With chocolate, you have to be careful, respect its bitterness, so let’s choose a mighty Port wine or a delicious Madeira.
