Amaretto chocolate cake with raspberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the sponge cake, beat the eggs, 2 tablespoons of cold water, sugar and 1 packet of vanilla sugar until fluffy. Mix flour, cocoa and baking powder and sieve into it. Fold in carefully. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Turn out onto a damp tea towel, remove baking paper immediately. Cut the base in half lengthwise. Let the sponge cake cool down

2. 2

   Soak gelatine in cold water. Whip 200 g cream and 1 packet of vanilla sugar with the whisk of the hand mixer until stiff. Whip the mascarpone with the whisk of the hand mixer until creamy. Carefully fold the cream into the mascarpone. Warm the liqueur, squeeze the gelatine well and dissolve carefully in the Amaretto. Stir in 2-3 tablespoons of cream, then stir everything into the remaining cream. Sort the raspberries and fold into the cream

3. 3

   Place a rectangular cake frame around a sponge cake base. Spread the cream evenly on top, finish with the other sponge cake and chill for about 2 hours. Coarsely chop the chocolate coating. Heat 100 g cream in a saucepan, remove from heat and melt the chopped couverture in it. Add butter and melt. Remove the cake from the frame with a knife and spread the couverture on top. Put the Amarettini in a freezer bag and crush them with a rolling pin. Sprinkle the cake with the crumbs and refrigerate for about 30 minutes

4. 4

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
370 kcal

CARBS
34 g

FATS
21 g

PROTEINS
8 g