Mini Double Chocolate Raspberry Cakes Minichokladtårtor med hallon

There's been this recipe by the Swedish master baker, Roy Fares, that I have been eyeing for the longest time. A chocolate cake with a hint of coffee, a to-die-for dark chocolate crémeux with raspberry puree, and a silky smooth milk chocolate meringue buttercream. 

Oh, and a chocolate glaze dripping down the sides. When it comes to cakes, there's no such thing as too much chocolate.

We had two good friends over for some late night fika this weekend. One of them, Charles, had just celebrated his birthday, and our friend Paul is moving back home to Los Angeles for a new job opportunity. This seemed like the perfect time to try out the recipe. Usually I would make one big cake, but I thought it would be fun to do something different and more personal.  (Besides, having a half leftover cake in the fridge when you're a stay at home mom is not the best idea...)

I'll be honest, mini cakes can be pretty time consuming, but they make for a beautiful presentation. Besides, doesn't it feel more special to get your own little cake?

Also, can we stop for a minute and talk about the chocolate crémeux? I'd never heard the term before, but learned that it means 'creamy' in French. I would describe it as a silky, smooth, and rich chocolate filling. It has a dark chocolate taste, almost bitter, but a sweet raspberry finish. I'm in love.

Big cake, little cake, doesn't matter. You'll love it!

Vi hade våra vänner Charles och Paul över på en fika i helgen för att fira en födelsedag och ett nytt jobb. Jag har länge velat baka Roy Fares berömda Double Chocolate Raspberrytårta, så det blev ett perfekt tillfälle! Istället för att baka en stor tårta, gjorde jag miniversioner som blev väldigt uppskattade. En fantastiskt god tårta som kommer att bakas igen. Receptet hittar du här nedan - du kommer att älska den!

Double Chocolate Raspberry Cake

by Roy Fares

Dark Chocolate Cremeux 

200g dark chocolate 64%

45g sugar (1/2 dl)

60g egg yolks (4st)

175g heavy cream (1 3/4 dl)

150g raspberry puree(1 1/2 dl)

(35g Cognac (2 msk) if you like)

1. Chop the chocolate and put in a bowl. 
2. Mix the egg yolks with sugar in a separate bowl. 
3. In a saucepan, boil the heavy cream and raspberry puree. Add it to the egg yolk mixture and stir. 
4. Pour it back into the saucepan, and on low heat, stir until the mixture thickens. Pour over the chocolate. (If using cognac, add to the chocolate mixture.)
5. Let stand for a few minutes and stir until a smooth creme.
6. Cover with plastic wrap and let sit in the fridge for at least 4 hours or overnight.

Cake

330g flour (5 ½ dl)

510g sugar (6 dl)

120g cacao (3 dl)

15g baking soda (1 msk)

7g baking powder (1 ½ tsk)

10g salt (1 ½ tsk)

10g vanilla sugar (1 msk)

165g eggs, room temp (3)

350g milk, room temp (3 ½ dl)

180g vegetable oil (2 dl)

350g hot coffee(3 ½ dl)

1. Preheat oven to 310 degrees. Butter and flour four 8" cake pans, and cover the bottoms with parchment paper. 
2. Sift together all dry ingredients into a bowl. 
3. In a seperate bowl, whisk together eggs, milk and oil. 
4. Add the dry ingredients to the egg mixture and blend until a thick and smooth batter. Add the coffee and mix well. 
5. Pour the batter into the prepared pans (about 410 grams in each) and bake on the center oven rack for about 40 minutes.
6. Check with a toothpick to see if it comes out clean and the cake is ready.
7. Let the pans cool.
8. If you can'r fit all of the pands in the oven at the same time, it is fine to let it sit until the first batch is done.
9. Let cool completely and remove from the pans. 

Milk chocolate meringue buttercream 

300g milk chocolate

450g unsalted butter, room temp 

10g vanilla sugar (1 msk)

150g egg whites (4–5)

220g sugar (2 ½ dl)

1 pinch salt

1. Chop the chocolate, and in a bowl, melt over a water bath. 
2. Set aside and let cool to room temp. 
3. Put egg whites, sugar and salt in a bowl, and heat over a water bath until the sugar crystals have melted. Whisk every now and then. Lägg äggvitor, socker och salt i en skål. 
4. Remove from heat, and with a whisk or kitchen aid, beat the meringue until it has cooled and stiff peaks form.
5. Add the butter while whisking, a little at a time, and then add the chocolate.

Chocolate Glaze

100 g unsalted butter

50 g water (1/2dl)

140 g dark choclate

1. Melt the butter and water in a saucepan over medium heat.
2. Add the chocolate, and stir until the choclate is completely melted. 
3. Take off heat, set aside and let cool.