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Gluten Free Chocolate Moelleux with Raspberries

Name: Gluten Free Chocolate Moelleux with Raspberries
Prep time: 1 h
Cook time: 40 min
Cuisine: Mediterranean
Ingredients: For the dough:; 150 g Mix Pâtisserie; 200 g chocolate; 5 eggs; 100 g sugar; 150 g butter; For the cream:; 200 ml cream; 150 g strawberries, frozen; 1 vanilla pod; 2 tbsp icing sugar; For the decoration:; 150 g cherries; 150 g blueberries

1 person

85-100 min

A delicious gluten free dessert to enjoy in the hot summer months!

Is there a more heavenly combination than the richness of chocolate with the sweetness of berries? We don’t think so. This delicious gluten free chocolate sponge recipe brings this heavenly combination to life in the form of a chocolate moelleux. Enjoy this during the berry season in the hot summer months with a cold glass of your favourite drink. You can also have it as a sweet breakfast with a cup of coffee or tea, the options are endless!

Cook

Preparation

in 50-60 minutes

Cooking

in 35-40 minutes

Temperature

180 °C

Defrost the raspberries.
Preheat the oven to 180°C.
Melt the butter and the chocolate in a pan.
Remove the heat once the chocolate has melted so that it doesn’t burn.
Beat the eggs in a mixing bowl, then add the sugar and flour. Mix well.
Add the melted chocolate to the egg mixture and mix until smooth and uniform.
Cook in the oven for 20 minutes.
Check whether the cake is ready by inserting the point of a knife into the centre of the cake. This should come out clean.
Leave to cool and then remove from tin.
Make the raspberry cream while the cake is cooling.
Mix the sugar and the vanilla and then add the raspberries, reserving most of the juice.
Whip the cream until it forms a mousse-like consistency and then mix in the raspberries.
Decorate the cake with cherries, blueberries and other fruits.

Ingredients

For the dough:

150

Mix Pâtisserie

200

chocolate

eggs

100

sugar

150

butter

For the cream: