Raspberry and chocolate cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the sponge cake, roughly chop 100 g of chocolate and melt over a warm water bath. Leave to cool a little. Separate the eggs. Beat the egg whites and 4 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 125 g sugar and salt. Stir in egg yolks one after the other. Stir in melted chocolate. Mix flour, cocoa and baking powder, sieve onto the egg mixture and carefully fold in

2. 2

   Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the sponge cake from the edge and let it cool down on a cake rack. Cut the base in half horizontally once. Spread orange marmalade on the bottom cake layer. Select the raspberries

3. 3

   Soak gelatine in cold water. Mix cream cheese with 100 g sugar. Squeeze gelatine well, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream, chill. Whip 250 g cream until stiff. When the cream begins to gel, fold in the cream

4. 4

   Spread about 1/4 of the cream on the lower base and spread. Place the upper base on top. Spread the rest of the cream on top and spread. Spread raspberries on top. Chill for about 2 hours.

5. 5

   For the chocolate sauce, chop 100 g chocolate. Heat 150 g cream and dissolve the chocolate in it. Let it cool down. Cut the cake into pieces, add the chocolate sauce

6. 6

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
340 kcal

CARBS
34 g

FATS
18 g

PROTEINS
8 g