Slutty-Marshmallow-Choco-Cake with raspberries

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 50 g Dark chocolate
  • 325 g Butter
  • 375 g Sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 225 g Flour
  • 1 tsp (5 g) Baking Powder
  • 200 g Dark chocolate coating
  • 150 g Marshmallow Fluff
  • 100 g Raspberry Jelly
  • 150 g frozen raspberries
  • 7-10 Tbsp Grease
  • baking paper

Directions

  1. 1

    Chop the chocolate and melt over a warm water bath. Whip 125 g butter, 175 g sugar and salt with the whisk of the hand mixer until creamy. Add 1 egg and stir in the chocolate. Mix 175 g flour and baking powder and stir into the chocolate mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Grease the rim of the mould. Pour the dough into the mould and spread to a smooth base

  2. 2

    Chop the couverture and melt with 200 g butter over a warm water bath. Heat the marshmallow in a small pot while stirring until it becomes slightly more liquid and spread it on the pastry base. Whisk 4 eggs and 200 g sugar with the whisk of the hand mixer to a thick cream. Stir 50 g flour into the butter couverture mixture. fold in the egg mixture and fill into the mould

  3. 3

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Take out and let cool down. Bring jelly to the boil in a pot, remove from the heat and stir in frozen raspberries, then stir carefully several times. Remove the cake from the tin and spread raspberries on top

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
460 kcal
CARBS
54 g
FATS
24 g
PROTEINS
5 g