A new homemade dessert, a recipe not everyone knows! Quick to prepare and delicious!

Hello, sweet lovers! Today, let’s dive into the recipe of a delicious dessert. A delightful encounter of fluffy layers of chocolate, juicy raspberry filling, and a heavenly ricotta cream. We top it off with a cascade of chocolate and crunchy peanuts. Get ready for an explosion of flavors that will delight even the most discerning palates. Let’s go, together on this delicious journey!


  • 4 egg whites (about 120 grams)
  • A pinch of salt
  • 40 grams of sugar (about 1.41 ounces)
  • 4 egg yolks (about 72 grams)
  • 50 grams of flour (about 1.76 ounces)
  • 30 grams of cocoa powder (about 1.06 ounces)


  1. Preheat the oven to 180 degrees Celsius (about 356 degrees Fahrenheit).
  2. In a bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  3. Gradually add the sugar, continuing to beat until you get a shiny meringue.
  4. In another bowl, mix the egg yolks, flour, and cocoa powder.
  5. Gently fold the egg yolk mixture into the meringue, stirring carefully until homogeneous.
  6. Pour the batter into a greased pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  7. Remove from the oven and let cool.

For the filling:

  • 100 grams of raspberries or other red fruit like strawberries (about 3.53 ounces)
  • 30 grams of sugar (about 1.06 ounces)
  • 20 grams of cornstarch (about 0.71 ounces)
  1. In a blender, mix the raspberries, sugar, and cornstarch.
  2. Place in a saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
  3. Let it cool.

For the cream:

  • 70 grams of ricotta (about 2.47 ounces)
  • Milk
  • 30 grams of sugar (about 1.06 ounces)
  • 150 ml of whipped cream (about 5.07 fluid ounces)
  1. In a bowl, mix the ricotta, sugar, and whipped cream until creamy.
  2. Spread the cream over the cooled cake.


  1. Drizzle the cake with milk.
  2. Cut the cake horizontally.
  3. Spread the cream on the bottom layer and reserve half.
  4. Spread the raspberry mixture over the cream.
  5. Close the cake and finish with a layer of cream on top.
  6. Refrigerate for 1 hour.

For the chocolate topping:

  • 60 grams of roasted peanuts (about 2.12 ounces)
  • 120 grams of chocolate (about 4.23 ounces)
  • Some vegetable oil
  1. In a blender, crush the peanuts into small pieces.
  2. Melt the chocolate in the microwave, then add some vegetable oil and mix.
  3. Place the peanuts in the chocolate and mix well.
  4. Cover the entire cake with the melted chocolate mixture.
  5. Refrigerate for 30 minutes.

Now just serve and enjoy!

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