No-Bake Chocolate Raspberry Pie - Unbelievably Easy Chocolate Pie Recipe
No-Bake Chocolate Raspberry Pie - Unbelievably Easy Chocolate Pie Recipe.
This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed with a layer of luscious raspberry sauce, with a vivid red hue that brings a a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.
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#raspberrypie #nobakepie #chocolateraspberrypie
0:00 - Intro
0:31 - Preparing the raspberry sauce
1:02 - Melting the chocolate
1:16 - Preparing the crust
2:05 - Spreading the raspberry sauce layer
2:26 - Preparing the chocolate cream cheese filling
3:07 - Assembling the pie
3:45 - Decorating the pie
4:15 - Enjoying the pie
Ingredients for an 8-inch (20cm) pie
Makes about 8 servings
Oreo Cookie Crust
7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted
Chocolate Cream Cheese Filling
4 oz (120g) semisweet chocolate
1/4 cup (60g) whipping cream
9 oz (250g) cream cheese , room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1/3 cup (80g) whipping cream (35% fat) , chilled
Raspberry Sauce
5 oz (150g) raspberries , fresh or frozen
2 tbsp (30g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch
For Decoration
fresh raspberries
powdered sugar , for dusting
mini chocolate rocks
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Episode 147 - Raspberry Bavarian Torte - 7-22-14 - The Aubergine Chef HD
Blog post and recipe:
Here's a chilled torte to get you through the hot summer. This was a fun cake we made in school and the rich flavorful bavarian cream was welcome nostalgia for me. There are lots of ways to switch up the flavors of this torte - primarily by using a different puree. Remember that tropical purees need to be boiled first as they contain an enzyme that breaks down gelatin. I hope you enjoy!
Remember to visit TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!
How To Make Yummiest Red Velvet Bavarian Cake Recipe
Unleash the baker in you and frost a cake today!
INGREDIENTS
10 sheets leaf gelatin
2 1/2 cups milk
8 egg yolks
1/2 cup sugar
1 tsp vanilla extract
1 3/4 cups heavy cream
INSTRUCTIONS
Put 7 gelatin sheets into one bowl, and 3 into another. Cover them all with cold water and set aside.
Bring the milk to a gentle simmer in a large saucepan, then remove from heat. In a large mixing bowl, add the egg yolks, sugar and vanilla. Mix well, then pour the warm liquid over the eggs, whisking immediately to combine and avoid lumps. Pour the mixture back into the saucepan and heat gently, stirring constantly until thick, then remove from heat.
Pour one-fourth of the custard into a separate bowl. Stir in the reserved melted chocolate and enough food coloring to give a deep red color. Squeeze the water from the 3 gelatin sheets, then mix them through the still-warm chocolate cream until fully dissolved. Cover the top of the chocolate cream with plastic wrap to stop a skin developing, then allow to come to room temperature.
Squeeze the liquid from the 7 gelatin leaves and mix them into the larger vanilla cream (it should still be warm). Cover the top with plastic wrap and leave to cool.
While the custards are cooling, whisk the heavy cream to soft peaks. Place one-fourth into a separate bowl.
While the custards are cooling, cut out the first biscuit layer to fit into the bottom of an 8-inch cake pan. Line the base of the pan with parchment, then place the biscuit at the bottom, pattern-side down.
Once the chocolate custard is cool, fold the smaller amount of whipped cream in, then pour it into the smaller cake mold and place in freezer to set.
Once the vanilla custard has cooled, fold in the remaining whipped cream. Pour one-third of this mixture into the cake pan on top of the first biscuit layer. Put the pan into the freezer for 15 minutes. When the vanilla layer has been in the freezer for 15 minutes, take both pans out of the freezer. Carefully remove the chocolate layer from the pan (running a warm knife inside will help). Carefully place the chocolate layer right in the middle of the vanilla. Pour the remaining vanilla cream over the top and smooth it over, then place the remaining biscuit on top and push it down so it’s flat against the top of the cream.
Chill the cake for 3 hours in the fridge, or overnight, then slice and serve.
Biscuit layers
INGREDIENTS
2 eggs
2 tbsp corn syrup
Red food coloring
3/4 cup flour
1 1/2 tbsp cocoa powder
1/2 cup powdered sugar
1 tsp baking powder
Large pinch of salt
1/3 cup butter, melted
1/2 cup dark chocolate, melted
INSTRUCTIONS
Preheat the oven to 350 degrees. Line two large baking trays with parchment.
Whisk the eggs for 3 minutes until fluffy. Add the syrup and continue whisking for 1 minute, then add in enough food coloring to give a deep red color. Sift in the flour, cocoa powder, powdered sugar, baking powder and salt, then whisk together. Add in the melted butter and mix until just combined. Divide the mixture between the two trays and spread it out smoothly across the paper.
Put the melted chocolate into a piping bag and snip off the very end. Pipe straight lines of chocolate across the biscuit batter, 1/2 inch apart. Use a cocktail stick to drag alternating lines across the chocolate to create a feathered pattern. Reserve the remaining chocolate.
Bake for 12 minutes until browning around the edges and cooked on top. Leave to cool on the tray for 10 minutes, then transfer the biscuits on their paper to a wire rack to cool completely.
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Bavarian Cream
The Bavarian Cream, also known as Crème bavaroise, is super rich and creamy vanilla cream, perfect for making any dessert. It can be used to fill cakes, pastries, or eaten with fresh fruit, the possibilities are endless.
INGREDIENTS
4 large Egg Yolks
90 grams Granulated Sugar
2 tbsp Cornstarch
¼ tsp Salt
250 grams Whole Milk
1 tbsp Vanilla Extract
1 tbsp Unsalted Butter
2 tbsp Unflavored Gelatine
3 tbsp Cold Water
Whipping Cream
300 grams Heavy Whipping Cream
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#bavariancream #bavariancreamfilling #recipe #easyrecipe #cake