There are combinations that almost everyone likes: Tuscan bread with oil, pasta with tomato, pizza with mozzarella. Famous, but perhaps a little less common pairings include raspberry with dark chocolate, which creates an extraordinary balance of flavours with a superlative taste.

Starting from this magical encounter, Pastry Chef Federico offers Hotel Tritone Guests a mouth-watering dessert, for which he gives us the recipe plus a secret tip: use high-quality chocolate. Federico, who has worked with maître chocolatier Christophe Morel, has significant expertise in chocolate selection.

RASPEBBRY AND 70% DARK CHOCOLATE CUPCAKE

COCOA SHORTCRUST PASTRY

INGREDIENTS:

• 450 g ’00’ flour
• 50 g of bitter cocoa
• 300 g butter
• 200 g icing sugar
• 65 g eggs

PROCEDURE:

Beat the butter and icing sugar in the planetary mixer until smooth.

Add the rest of the ingredients and knead until everything comes away from the sides of the mixer bowl.

Divide the dough into balls and seal well with cling film. Then leave to rest for at least 3 hours in the fridge.

Take the dough and roll it out with a rolling pin to a thickness of about 4 mm. Line a cake tin and then bake at 170° for 5 minutes.

When the pastry is baked, let it cool in the fridge.

CHOCOLATE MIXTURE 

INGREDIENTS:

• 300 g cream
• 100 g milk
• 400 g chocolate
• 2 whole eggs

PROCEDURE:

Boil the milk and cream. Pour over the dark chocolate and whisk well until smooth.

Add the eggs to the mixture and combine well with an immersion blender.

When the mixture is glossy, pour into the (previously cooled) shortcrust pastry mould and bake in the oven at 110 degrees for about 20 minutes.

FINISH

OTHER INGREDIENTS

• 250 grams of fresh raspberries
• 50 grams of clear gelatine

Arrange the fresh raspberries in a circle until the entire surface of the cake is covered.

Brush the raspberries with glossy clear gelatine.

Store the cake in the fridge and take it out shortly before serving. The temperature should be 8/10 degrees precisely to best savour all the aromatic notes of dark chocolate.

To book your next stay at Hotel Tritone, you can write to us here or call (+39) 049 8668099