Cocoa raspberry pie, an ideal treat after a tiring workday. Sweeten your days with a refreshing taste of raspberries that combine very well with strong, yet delightful density of cocoa and white chocolate together. Learn the recipe today with Hana’s Recipes and cheer up yourself as well as either your potential visitors or family. For more similarly flavourful desserts from Hana’s Recipes portal click here!
Cocoa raspberry pie: A dessert for any occasion
Ingredients
- 4 eggs,
- 90 g of powdered sugar,
- ½ tsp of salt,
- 50 g of plain flour,
- 30 g of cocoa,
- 250 g of soft cottage cheese,
- 250 ml of cream (33%),
- 200 g of white chocolate,
- 5 tbsp of raspberry jam,
- 125 g of raspberries
Preparation and baking of the cocoa raspberry pie
1
Start with the preparation of the dough. Put the eggs in a large bowl with powdered sugar and salt. In the second bowl, mix the flour and cocoa.
2
Next, beat the eggs with sugar, gradually from low speed to the high one until thick foam is made. This takes about 7-8 minutes.
3
Sprinkle flour and cocoa 3 times through a sieve to the beaten eggs. Then heat the oven to 170 degrees.
4
Each time you mix the flour with the cocoa, carefully use a spatula and slow circular movements.
5
Line a baking sheet (40×32 cm) with a baking paper and pour the dough onto it. Bake at 170 degrees for about 15 minutes. Then take the baked dough out of the oven, turn it over on a clean mat and while the dough is still warm, remove the baking paper on which the dough has been baked before.
6
Let’s prepare the cream now. Melt the white chocolate in a water bath and let it cool. In the meantime, whip the cottage cheese with the whipping cream (leave the rest of the cream for the frosting – 25 ml).
7
Slowly pour cooled and melted white chocolate into the whipped curd and cream while constantly whisking. Beat well.
8
Next, cut the dough into two exact halves. Spread fruit jam on one of them and place sliced raspberries on top.
9
Spread cream on the layer with jam and raspberries. Then cover it with the second sheet of dough and put in the refrigerator. Prepare the glaze by heating the rest of the cream just below the boiling point and pour it over the chopped white chocolate. If the cream cools before the chocolate melts, transfer the mixture over a water bath and heat slowly, stirring constantly until the chocolate melts. Immediately spread on top of the cake and put back in the fridge for at least 2 hours.
And you’re done! Perhaps a bit harder recipe but worth it, right? Now you can fully enjoy and share the cocoa raspberry pie with your loved ones! Bon appetite!
In case you have any white chocolate left, Hana’s Recipes has a photo recipe for you where you could implement it next: white chocolate cheesecake. And for those who enjoy fruity desserts more? Except for this raspberry pie, take a look as well onto the strawberry tiramisu, apple muffins and the banana bread.
Similar videorecipe: Raspberry pie but without the cocoa
FAQ: Can I use frozen raspberries instead of fresh ones?
Of course! Especially when you are making the pie out of the fresh raspberry season, frozen ones can be a substitute for sure. However if possible, we still recommend utilising fresh ones for a stronger taste and overall aroma of the pie.
In case you are implementing frozen raspberries, make sure to thaw and drain them well to avoid excess moisture within the pie. Good luck and hopefully we have helped with our reply!
