Choc Raspberry Bake (Printable Version)
# What You'll Need:
→ Crust
01 -
113 grams unsalted butter, melted
02 -
36 chocolate sandwich cookies like Oreos, crushed up fine
→ Chocolate Raspberry Filling
03 -
120 grams fresh raspberries
04 -
2 teaspoons espresso powder
05 -
4 large eggs, at room temperature
06 -
340 grams semi-sweet chocolate, chopped up
07 -
2 large egg yolks, at room temperature
08 -
71 grams light brown sugar, packed tight
09 -
198 grams regular sugar
10 -
170 grams heavy cream, let it get to room temp
11 -
680 grams full-fat cream cheese, let it warm up
12 -
2.5 tablespoons Dutch-process cocoa powder
13 -
2 teaspoons vanilla extract
→ Chocolate Ganache
14 -
57 grams unsalted butter, let it soften and cut into bits
15 -
226 grams semi-sweet chocolate, chopped up small
16 -
283 grams heavy cream
→ For Garnish (optional)
17 -
1 cup chocolate sauce
18 -
0.5 teaspoon cocoa powder
19 -
120 grams fresh raspberries
# How to Make It:
01 -
Start by heating your oven to 175°C. Grease up the bottom and sides of a 23-cm springform pan. Completely wrap the outside with lots of heavy foil so it’s waterproof for a water bath.
02 -
Stir melted butter and crushed cookies together in a big bowl till mixed well. Press this into the base and a bit up the sides of your pan.
03 -
Pop the crust into the oven for 10 minutes, then take it out and let it cool on a rack. Turn the oven down to 165°C.
04 -
Set water to a gentle simmer in a medium saucepan. Place a heatproof bowl over top, not touching the water. Throw in the chocolate and espresso powder. Keep stirring till it’s totally melted, then take off the heat and keep it warm.
05 -
Blend the cream cheese in a food processor until creamy, about 2 minutes, scraping down the sides as you go. Add in both sugars and cocoa powder, blend again. Add eggs and yolks one at a time, mixing only until everything’s mixed.
06 -
With the machine on, slowly pour in the heavy cream plus vanilla. Mix until just blended, maybe 20 seconds.
07 -
Gently fold your chocolate mixture into the cream cheese batter until it’s thick and all blended together.
08 -
Pour half the filling on the crust, scatter raspberries evenly on top, then pour the rest of the filling over so the berries are covered up.
09 -
Set your foil-wrapped pan inside a roasting pan. Put the whole thing into the oven. Carefully fill the roasting pan with hot water until it’s about 2.5 cm up the side of your springform. Bake around 70 minutes—look for the center to just wobble a bit when nudged.
10 -
Take the pan out of the water bath and put it on a rack. Peel off the foil gently, and run a knife around the edge to keep it from cracking. Leave it in the pan until totally cool.
11 -
After it’s cooled, move the pan to the fridge and chill at least 6 hours before you try to get it out and cut it.
12 -
Put chopped chocolate in a heatproof bowl. Bring heavy cream to a simmer in a pan, then pour it over the chocolate. Let it sit a minute, then whisk till it’s smooth. Stir in the softened butter until melted in. Let it cool off at room temp until it’s a little thickened.
13 -
Pour the ganache over the chilled dessert, spreading it gently with a spatula. Let it sit out about an hour to set up.
14 -
Slice with a sharp knife, wiping it between cuts. Add a little chocolate sauce, a few fresh raspberries, and a dust of cocoa powder if you feel fancy. Keep leftovers in the fridge, covered, for up to 5 days.
# Additional Tips:
01 -
Let all your dairy get to room temp so the batter stays smooth.
02 -
Semi-sweet chocolate with 55 to 70 percent cocoa works best here for flavor and texture.
03 -
Don’t skip chilling—this helps your slices hold up and not fall apart.
04 -
Hold off on adding garnishes until you serve; it keeps longer that way in the fridge.
05 -
If you don’t have a food processor, use a blender, stand mixer, or hand mixer.