Chocolate whoopies with cream cheese and raspberry cream

For 20 pieces
  • 60 g frozen raspberries
  • 75 g Butter
  • 100 g Walnut kernels
  • 100 g dark chocolate
  • 125 g flour
  • 225 g brown sugar
  • 50 g cocoa powder
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 2 TL Baking powder
  • 3 Eggs (size M)
  • 700 g double-cream cream cheese
  • 175 g Icing sugar
  • baking paper
75 minutes
Thaw raspberries at room temperature. Melt the butter and let it cool down a bit. Finely chop the nuts and chocolate. Mix the flour, sugar, cocoa, vanilla sugar, salt and baking powder in a bowl
Put the eggs in a mixing bowl and whisk with the whisk of the hand mixer. Slowly pour in the butter and stir in. Mix in the flour mixture well with the whisk of the hand mixer. Stir in the nuts and chocolate
Use a tablespoon to place 40 small heaps (mountains) on 3 baking trays lined with baking paper. Leave space between the piles as they will diverge during baking. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes
Remove from the oven, on Let the trays cool down as they are still soft. Then carefully remove from the baking paper, place on a wire rack and let cool down
Put the raspberries through a fine sieve and collect the pulp in a bowl. Mix the cream cheese and powdered sugar with the whisk of the hand mixer for about 2 minutes. Add raspberry pulp and stir in
Fill 3 portions of cream into a piping bag with a perforated nozzle. Sprinkle cream onto 10 cakes in a spiral on the smooth side. Place the remaining 10 cakes on top as a lid. Arrange on a plate
Waiting time about 1 hour
1 piece approx.:
  • 330 kcal
  • 1380 kJ
  • 7 g protein
  • 20 g fat
  • 29 g carbohydrates


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