Raspberry chocolate crispy cake

Ingredients

Directions

1. 1

   Coarsely chop the white chocolate coating and melt in a hot water bath. Chop 25 g dark chocolate coating. Mix liquid chocolate coating, 100 g almond slivers, Frosties and chopped chocolate coating. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the mixture and chill.

2. 2

   In the meantime soak gelatine in cold water. Pass 150 g raspberries through a coarse sieve. Bring lemon juice and sugar to the boil, let it cool down a little. Squeeze out the gelatine and dissolve in it. Mix some cream cheese with the gelatine mixture until smooth, stir into the remaining cream cheese and 100 g raspberry puree. Chill the raspberry mixture. Whip the cream until stiff. As soon as the mixture begins to gel, fold in the cream, place on the chocolate crispy base and smooth it down. Chill for approx. 3 hours. In the meantime, coarsely chop 75 g dark chocolate coating, melt on a hot water bath and stir until smooth.

3. 3

   Whip the cream until stiff. As soon as the mixture begins to gel, fold in the cream, place on the chocolate crispy base and smooth it down. Chill for approx. 3 hours. In the meantime, coarsely chop 75 g dark chocolate coating, melt on a hot water bath and stir until smooth. Mix the remaining almond slivers with the couverture. Form small chocolate crunchy pralines with a teaspoon, place them on baking paper and let them dry for about 2 hours. Remove the springform pan and decorate the cake with remaining raspberries, chocolate crunchy pralines and remaining raspberry puree