Notice to gourmets: here is a simple recipe for making a tasty chocolate cake with a raspberry ganache.

And no need to wait until summer to get fresh fruit at the market: Marion Sauveur, Europe 1 cuisine columnist, suggests replacing them with jam. 

The beautiful days will soon be back.

But while waiting to find the good summer fruits on the market stalls, we can already anticipate their return with fruity recipes… and without cheating!

French raspberries will not be sold until July, but they can be replaced by jam to make a chocolate cake with a red fruit aftertaste. 

Europe 1 offers you a tasty recipe for a cake with a flowing heart, embellished with a raspberry ganache.

You don't have to be a cordon bleu to make it brilliantly: you will only need basic ingredients and materials. 

Ingredients : 

For the ganache

200 g dark chocolate

20 cl of whole liquid cream

30 g raspberry jam

For the cake

120 g dark chocolate for baking

25g butter

4 whole eggs

13 g caster sugar

1 pinch of salt

10 g flour

Recipe : 

1. Heat the crème fraîche with the raspberry jam.

When the mixture is simmering, pour it over the chocolate pieces and whisk. 

2. Place the mixture in the ice cube tray in the freezer. 

3. Preheat the oven to 180 degrees. 

4. Whisk the egg yolks with the sugar.

When the mixture has whitened, add the flour and mix.

5. Melt the chocolate and the butter then add them to the dough.

6. Whip the egg whites until stiff. 

7. Gently fold into chocolate dough.

8. Butter the ramekins and fill them halfway with the preparation,

9. Add the frozen ganache then cover with your dough up to 2/3 of the ramekin.

10. Place in the oven for about 8 minutes.