Chocolate cake with raspberry filling

Ingredients for 1 servings:

• 200 g sugar
• 140 g flour
• 8 eggs
• 2 pinches of salt
• 60 g cocoa
• Fat for the mold
• 300 g raspberries
• 3 packs of chocolate pudding powder (soul warmer cup cream pudding)
• some water
• 250 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 35 minutes

Preheat the oven to 165°C. Mix the sponge cake ingredients thoroughly. Grease a 26 cm diameter pan, pour in the batter, and bake for about 35 minutes. Boil the raspberries in a small saucepan, stirring constantly, until they form a smooth paste. For the cream, put the custard powder in a bowl and add a little boiling water according to the package instructions. Stir vigorously, add the butter, and stir well again. Chill the cream until ready to use. Once the sponge cake has cooled, cut it in half. Pour the raspberry mixture onto one side and spread it evenly. Place the second half of the cake on top and spread the cream all around the cake. You can now decorate the cake as desired.