Creamy Chocolate Framboise Genoise


  • 1 chocolate genoise
  • 1 cup raspberry jam
  • 2/3 cup Framboise
  • 2 cups whipping cream, whipped stiff


  • Split chocolate genoise horizontally into 2-3 pieces.
  • Place first layer on cake platter and sprinkle with 1/3 of the Framboise. Spread 1/4 cup of the raspberry jam on the layer. Top with next layer and repeat.
  • Place last layer on top and pour the rest of the Framboise over, allowing to soak in. With the remaining 1/3-1/2 cup raspberry jam, mix with the whipped cream.
  • Cover the top and sides of the cake with the raspberry whipped cream. Refrigerate at least 1 hour and up to 4 hours before serving. Fab!!


  • SERVINGS: 12
  • SOURCE: Apple Charlotte

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