Chocolate Raspberry Bars
Today, I’m sharing a divine recipe for Chocolate Raspberry Bars that will take your dessert experience to a new level. Grab your whisk and let’s get started.
1 h
Easy
10-12
Recipe Ingredients
Ingredients for the batter
- 200 grams unsalted butter, at room temperature
- 200 grams caster sugar
- 4 eggs, at room temperature
- 1 tablespoon instant coffee
- 2 tablespoons boiling water
- 100 grams plain flour
- 50 grams cocoa powder
- 1 teaspoon baking powder
- a pinch of salt
- 350 grams raspberries, frozen or fresh
Ingredients for the ganache
- 200 millilitres whipping cream
- 200 grams chocolate
Ingredients for the garnish
- 200 millilitres whipping cream
- grated chocolate (optional)
Methods
1. Preheat the oven
Preheat the oven to 180°C (350°F) and prepare a 20×30 cm (8”×11”) baking frame or a baking tin by greasing and lining it with baking parchment.
2. Make the batter
In a mixing bowl, whisk together 100 grams of plain flour, 50 grams of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt. Set it aside.
Dissolve 1 tablespoon of instant coffee in two tablespoons of boiling water and let it sit.
In a large mixing bowl, beat 200 grams of unsalted butter with 200 grams of caster sugar until it becomes foamy. Add the eggs one at a time, beating after each addition. Incorporate the dissolved coffee, and finally add the flour mixture. Mix just enough to incorporate the flour.
Pour the batter into the prepared baking tray, then place the raspberries on top, gently pressing them into the batter with your fingers. Save some raspberries for garnish.
3. Bake
Bake in the preheated oven for approximately 25 minutes, or until an inserted toothpick comes out clean. Once baked, let the cake cool completely before diving into the next step.
4. Make the ganache
In a saucepan, heat the whipping cream until almost boiling. Remove from the heat and add the chocolate. Let it stand for a minute, then stir well until you get a smooth mass. Cover the cooled cake with the ganache and place it in the fridge until set.
5. Serve
Refrigerate the cake for at least 2-3 hours, or until the ganache has set, and the bars have chilled.
In a bowl, whip 200 millilitres of whipping cream until stiff peaks form. Using a piping bag, generously pipe the whipped cream on top. Garnish with raspberries, and sprinkle some grated chocolate or cocoa powder on top.
Enjoy!
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