Ingredients for the Dessert
½ cup of sifted cocoa
1 cup of boiling water
125 grams of butter
1¾ cups of sugar
1½ tablespoons of raspberry jelly
2 eggs
1 2/3 cups of flour, sifted with, 2 teaspoons of baking powder
410 grams of melted dark chocolate
raspberries for decorating
Raspberry Cream
125 grams of raspberry, blended and strained
½ cup of thick whipped cream
Chocolate Sauce Recipe
125 grams of dark chocolate (bitter)
½ cup of water
¼ cup of sugar
1 tablespoon of brandy (optional)
Recipe Preparation
- Dough: Dissolve the cocoa in the boiling water. Leave aside for it to cool.
- Whip the butter, sugar and jelly in a bowl until it sponges. Add the eggs, one by one, whipping between each addition together with a bit of flour. Mix in the rest of the flour along with the dissolved cocoa, until you mix all the dough ingredients.
- Distribute the dough in 8 small Jell-O or flan molds (half cup capacity), lightly greased. Bake for 20-25 minutes or until verifying that the dough is cooked. Let it cool off for about 5 minutes then unmold over a grid. Flip over the breads face down and take out some of its core leaving 1 cm of thickness to the sides. Over a plate set them one by one and spread the melted chocolate all over the sides, until their completely covered. Place them over the grid again to refill them.
- Cream: Stir the mashed raspberries with the whipped cream. Fill the chocolate bells with the raspberry cream. Place each one in a separate plate and put them in the refrigerator (the filling must be facing down).
- Sauce: Place the chocolate, and water in a small pot, and let it cook at low heat for 4-5 minutes or until it melts. Add the sugar and keep stirring until it dissolves. When it starts boiling lower the flame and cook for another 2 minutes but continue stirring; add the brandy (if used). Let the Chocolate Bells with Raspberries Dessert cool to room temperature.
8 servings
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