Chocolate cake with raspberries

Ingredients

Directions

1. 1

   Coarsely chop 100 g of couverture and melt in a bowl over a warm water bath. Let cool for 10 minutes. Separate the eggs. Beat the egg whites and 4 tablespoons of cold water with the whisks of the hand mixer until stiff, adding sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Add the liquid chocolate coating while stirring. Mix flour, starch, cocoa and baking powder, sieve into 2 portions onto the egg yolk and carefully stir in with a dough scraper.

2. 2

   Pour the mixture into a springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the sponge cake from the edge and let it cool down on a cake rack. In the meantime, chop the chocolate coarsely for the cream. Heat the cream in a saucepan and remove from the heat. Add the chocolate to the hot cream and melt in it while stirring until a smooth, even chocolate mass is formed. Spread the mass evenly in two mixing bowls, let it cool down and put it in a cool place for at least 3 hours (preferably overnight). Chop 100 g chocolate coating and melt in a bowl over a warm water bath. Spread the couverture as a thin layer on a marble board or baking tray and let it set in a cool place (or briefly in the refrigerator). Then scrape long chocolate rolls or shavings with a spatula, place them on a large plate and chill. Cut the sponge cake base in half horizontally. Place the lower cake base on a plate and surround it with a cake ring. Whip 1 portion of chocolate cream with the whisk of the hand mixer for about 1 minute until creamy.

3. 3

   Spread the mass evenly in two mixing bowls, let it cool down and put it in a cool place for at least 3 hours (preferably overnight). Chop 100 g chocolate coating and melt in a bowl over a warm water bath. Spread the couverture as a thin layer on a marble board or baking tray and let it set in a cool place (or briefly in the refrigerator). Then scrape long chocolate rolls or shavings with a spatula, place them on a large plate and chill. Cut the sponge cake base in half horizontally. Place the lower cake base on a plate and surround it with a cake ring. Whip 1 portion of chocolate cream with the whisk of the hand mixer for about 1 minute until creamy. Spread the cream on the lower cake base. Cover with the second cake base and chill for approx. 1 hour. Whip the 2nd portion of chocolate cream with the whisk of the hand mixer for approx. 1 minute until creamy. Remove the cake from the cake ring and spread with the cream. Chill the cake for approx. 2 hours. Just before serving, place chocolate rolls on the cake and decorate with raspberries

4. 4

   Spread the cream on the lower cake base. Cover with the second cake base and chill for approx. 1 hour. Whip the 2nd portion of chocolate cream with the whisk of the hand mixer for approx. 1 minute until creamy. Remove the cake from the cake ring and spread with the cream. Chill the cake for approx. 2 hours. Just before serving, place chocolate rolls on the cake and decorate with raspberries

5. 5

   6 hours waiting time