Homemade raspberry chocolate desserts the whole family craves

One can never have too many ideas for tasty, interesting, and original homemade baked goods, especially when you can serve them in an incredibly amazing way. And that’s exactly what will happen this time. 

I bring you an idea for brilliant little desserts based on a fluffy-as-a-cloud sponge cake that you combine with two chocolate layers and juicy raspberries. As you can see, there’s a lot going on, so you shouldn’t miss this exciting inspiration for beautiful sweets. The whole family will be delighted with them.

Ingredients:

Cocoa sponge cake: 

        
• 6 eggs
• 1 cup sugar
• 1 cup wheat flour
• 3/4 teaspoon baking powder
• 3 teaspoons cocoa powder

First chocolate layer: 

  
• 1 cup heavy cream (30% fat)
• 5 oz dark chocolate

Second chocolate layer:

        
• 1 cup heavy cream (30% fat)
• 2 teaspoons agar
• 3.5 oz white chocolate
• 7 oz mascarpone
• 3.5 oz raspberries

Method of preparation:

Step 1. Prepare the sponge cake. In a bowl, beat the egg whites with sugar. Then, add the egg yolks, sifted flour, baking powder, and cocoa powder.

Step 2. After mixing the ingredients thoroughly, pour the mixture into a round baking pan lined with parchment paper. Place the pan in a preheated oven set to 350°F and bake for 35 minutes. 

Step 3. Once baked, trim the top part of the cake and cut it into smaller circles. 

Step 4. Heat up the heavy cream and combine it with chocolate chunks using a whisk. 

Step 5. Spread the chocolate mixture over the mini sponge cakes. Decorate each dessert with fresh raspberries and freeze them for 30 minutes. 

Step 6. Meanwhile, prepare the final layer with mascarpone. Heat the heavy cream with agar. After removing from heat, add the broken white chocolate chunks and mascarpone. 

Step 7. Spread the white mixture directly over the raspberries, then return the desserts to the freezer for 30 minutes. 

Step 8. Before serving, decorate each dessert with a fresh mint leaf. Enjoy!