Chocolate raspberry cake

COOK TIME
360 mins

TOTAL TIME
360 mins

Ingredients

Directions

1. 1

   Chop the chocolate finely and melt in a bowl over a hot water bath. Preheat the oven to 180 °C. Cream butter with icing sugar, stir in eggs bit by bit. Then first add a third of the liquid chocolate (50 g), then mix in the flour.

2. 2

   Cover the bottom of a springform pan with baking paper, spread the dough on top, smooth it down and bake in a preheated oven for about 15 minutes. Remove from the oven and let the base cool in the baking tin.

3. 3

   Soak gelatine in cold water for 5 minutes. Heat milk with vanilla pulp. Squeeze out the gelatine, dissolve in the hot milk and mix with the yoghurt. Beat the egg whites with a pinch of salt until stiff, slowly adding the sugar.

4. 4

   Fold the beaten egg white into the vanilla-yoghurt mixture, spread the mousse in the ring on the chocolate base and place in the fridge for about 2 hours.

5. 5

   Soak gelatine in cold water for 5 minutes. Reserve about 20 beautiful raspberries for garnishing, bring the remaining raspberries to the boil with icing sugar and then pass through a fine sieve.

6. 6

   Dissolve the gelatine in the hot raspberry sauce, allow to cool, pour onto the mousse in the mould and place in the refrigerator for at least two more hours to allow the jelly to set.

7. 7

   Beat the egg, egg yolks and sugar for 5 minutes until frothy. Stir 1/3 of the whipped cream with the remaining liquid chocolate until smooth. Fold in the remaining cream with the egg foam and refrigerate for 30 minutes.

8. 8

   Whip the cream again with a hand mixer and fill into a piping bag. Spread it as you like on the raspberry jelly which has set. Place the reserved raspberries next to each other on the edge.