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 Chocolate Raspberry Bavarian Cake Recipe
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Chocolate Raspberry Bavarian Cake

3/4 cup sifted cake flour

1/3 cup sugar, divided

1/4 cup unsweetened cocoa

1/2 teaspoon ground cinnamon

6 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Bavarian Cream (recipe follows) Raspberries, optional


1 envelope ( 1/4 ounce) unflavored gelatin

2 tablespoons water

10 1/2 ounces evaporated skim milk

1 egg yolk

1 1/2 cups part-skim ricotta cheese

1/4 cup plus 1 tablespoon sugar, divided

1/4 cup unsweetened cocoa

3/4 teaspoon vanilla extract

1/4 cup egg white substitute

Preheat oven to 350 degrees. In a medium mixing bowl, sift together the flour, half (about 2 1/2 tablespoons) of the sugar, and the cocoa and the cinnamon; set aside.

In a separate large mixing bowl, whip the egg whites and cream of tartar at high speed until foamy. Gradually add the remaining sugar, whipping until soft peaks form.

Sift the flour mixture into the egg white mixture, folding it in 2 tablespoons at a time. Fold in the vanilla.

Spoon the batter into an ungreased 9-inch round cake pan, spreading evenly with a spatula. Bake 20 minutes or until the cake springs back when lightly touched. Remove from the oven; cool.

Loosen the cake from the sides of the pan. Put a parchment collar around the cake. Top with Bavarian Cream and freeze until set, about 30 minutes.Cover and chill until firm. Garnish with raspberries if desired.


Sprinkle the gelatin over the water in a medium saucepan. Let stand 5 minutes. In a separate bowl, combine the evaporated milk and egg yolk, stirring well. Add to the gelatin mixture.

Cook over low heat, stirring constantly until the gelatin dissolves, about 5 minutes. Remove from the heat and allow to cool.

In a large mixing bowl place the ricotta cheese, 1/4 cup sugar, cocoa and vanilla and combine using the paddle attachment on an electric mixer. Chill about 20 minutes. Add the gelatin mixture and mix until smooth. Chill until set, about 1 hour.

Place the egg white substitute in a medium mixing bowl and beat at high speed for 1 minute. Gradually add the remaining 1 tablespoon sugar, beating until stiff peaks form. Gently fold the egg whites into the chilled cheese mixture. Serve by spooning on top of a prepared cake, covering and chilling 3 hours or until firm.

Makes 8 servings.