After a heavy holiday meal, you would not serve meringues, chocolate sauce and whipped cream, would you?

How about a Chocolate Raspberry Cake for dessert? Even if you are a first-time cake maker, and even if you are part of a busy urban life, this recipe does not require much in preparation time.

By using store bought cake layers this Chocolate Raspberry Cake takes ab. 15 minutes to make.

INGREDIENTS:
* store-bought cake layers
* 3 ½ dl (350 ml) KESELLA ® (10% fat)
* 2 tablespoons cacao powder
* 0.75 dl (75 ml) icing sugar
* 1 teaspoon vanilla sugar
* 1 tablespoon brandy
* 1 dl (100 ml) raspberry jam
* ab. 5 dl (500 ml) ( raspberries, fresh or frozen
* 1 teaspoon icing sugar, to dust

METHOD:
1. Mix KESELLA ®, cacao, icing sugar, vanilla, and brandy in a bowl.
2. Spread half of the chocolate mixture evenly over one layer.
3. Place second layer on top of the first layer.
4. Spread raspberry jam over the second layer.
5. Place the third layer on top of the second.
6. Spread the remaining chocolate mixture over the top and sides.
7. Garnish with raspberries and dust with icing sugar.

The one, two or three Swedish readers here know that KESELLA ® is the Swedish brand name for a cheese type similar to ricotta. It’s a soft, fresh cheese made from sour milk with rich taste, which makes it perfect for desserts and baking.

If you can’t get KESELLA ®, use ricotta cheese, mascarpone, or use cottage cheese as a substitute. Pour cottage cheese into a strainer overnight, and let most of the moisture drain away. Then mash the drained cheese with a little whipped cream to round it off.

Source: My Recipes