Valentine’s Day Chocolate and Raspberry Cake | RICARDO

Ingredients

• 4 oz (115 g) milk chocolate, chopped
• 3/4 cup (180 ml) 35% whipping cream
• 1 3/4 cups (235 g) fresh raspberries
• 3 tbsp sugar
• 1 tbsp (15 ml) lemon juice
• 2 tsp cornstarch
• 1 tbsp (15 ml) cold water
• 1 tbsp cold unsalted butter
• 1/2 cup (75 g) unbleached all-purpose flour
• 3 tbsp cocoa powder, sifted
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 cup (105 g) sugar
• 2 tbsp (30 ml) vegetable oil
• 1 tsp (5 ml) vanilla
• 1/4 cup (60 ml) milk
• 1/2 cup (70 g) fresh raspberries, plus more for
• 3 tbsp (45 ml) homemade or store-bought salted caramel