Chocolate dream with a happy ending – chocolate cake with a liquid center, raspberry sauce and fresh raspberries

Ingredients for 5 servings:

• 210 g butter
• 210 g chocolate
• 7 eggs
• 270 g granulated sugar
• 120 g flour
• 40 g cocoa powder
• Fat for the mold
• 1 kg raspberries
• 100 g sugar
• 125 g gelling sugar
• 1 vanilla pod(s)
• some fresh raspberries for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours

from the show “The Perfect Dinner” on VOX from 22.06.22

For the cake, melt the butter and chocolate over steam. Then beat with the eggs and granulated sugar, and finally add the flour and cocoa powder. Transfer to a small, greased baking dish, approximately 7.5 cm in diameter and approximately 4 cm high, and bake for about 13 minutes in a preheated oven at 210°C (410°F). The kernels stay nice and runny and taste delicious with fresh fruit or vanilla ice cream. For the raspberry dessert sauce, place the raspberries in a saucepan with 50 g of sugar and let stand overnight. Bring to a boil briefly and then strain through a fine sieve to remove any seeds. The fruit puree should be at least 600 g. Add 100 g of sugar and the gelling sugar and boil for three minutes. Skim off the foam and pour the raspberry sauce into small bottles. Josi prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 of Diversity Week – on Wednesday, June 22, 2022.