Isabelli's chocolate raspberry cake

Ingredients for 1 servings:

• 60 g butter
• 6 eggs
• 180 g flour
• 50 g cornstarch
• 3 tbsp cocoa powder
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 500 g raspberries
• 8 tbsp powdered sugar
• 600 g sour cream
• 530 g chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

doomed to success

Separate the eggs and beat the egg yolks with the vanilla sugar until creamy. Mix the flour with the cocoa, baking powder, and cornstarch, then sift it over the egg yolk cream. Now add the melted butter and knead everything using the dough hook of a hand mixer. Beat the egg whites until stiff peaks form and carefully fold them into the mixture. Pour the batter into a springform pan and bake at 160°C for about 40 minutes. Allow the finished cake base to cool slightly on a wire rack. For the cream, melt 500g of the chocolate in a water bath, allow to cool slightly, and then fold it into the sour cream along with the icing sugar. Cut the cake base in half, spread the bottom half with the remaining 30g of melted chocolate, and fill the cake with the chocolate cream and raspberries, if desired.