Chocolate cookie dough cake with raspberry cream filling

Ingredients for 1 servings:

• 375 g butter
• 375 g sugar
• 9 eggs
• 75 g cocoa powder
• 450 g wheat flour
• 1 packet of baking powder
• 200 g chocolate
• 280 g butter
• 250 g brown sugar
• 100 g peanut butter, creamy
• 2 packets of vanilla sugar
• 300 g flour
• 80 ml milk
• 200 g chocolate drops
• 5 egg whites
• 1 pinch of salt
• 1 dashes lemon juice
• 350 g raspberry jam
• 500 g butter

Instructions

Working time approx. 3 hours; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 15 hours 40 minutes

for a 26cm springform pan

For the chocolate base, beat the butter, sugar, and eggs until fluffy. Mix the cocoa powder, flour, and baking powder and slowly stir in the chocolate, stirring constantly. Chop the chocolate, melt it, and stir it in. Brush a 26cm springform pan with butter and sprinkle with breadcrumbs. Spread the batter into the pan and smooth it down. Bake in an oven preheated to 180°C (top/bottom heat) for about 40 minutes on the middle rack. When the skewer test is successful and no batter sticks to the cake, remove it from the oven and let it cool. Once the cake is cold, carefully cut it into three pieces with a string. For the cookie dough, beat the butter with the sugar and vanilla sugar. Add the peanut butter, flour, and milk one after the other. When the mixture is well blended, add the chocolate drops. For the raspberry cream, beat the egg whites with a pinch of salt and a little lemon juice until stiff peaks form. Gently heat the jam. Once it’s liquid, add it to the egg whites and continue beating until the mixture has cooled completely. This can take 10 minutes or more; this allows the mixture to blend perfectly and expand. Once the cream is cold, stir in the butter little by little. Continue beating the cream until you have a homogeneous, even mixture. Place the bottom layer of the chocolate layer on a cake plate and spread a layer of raspberry cream on top. Then spread half of the cookie dough over the mixture. Ideally, you should shape the dough beforehand and then simply place it on top of the cream. Spread another thin layer of raspberry cream on top. Place the middle chocolate layer on top. Spread another layer of raspberry cream and then a layer of cookie dough on top. Spread the raspberry cream again and place the third chocolate layer on top. Spread the remaining raspberry cream over the top and into the gaps around the edge, so that a relatively smooth layer of cream covers the cake. Refrigerate the cake for at least 1 hour to allow the cream to set slightly, after which it is ready to serve. Note: If you want to make the cake as a themed cake like I did, refrigerate it for several hours, preferably overnight, and cover it with ganache the next morning. Let this set, and then you can begin decorating. Note from the Chefkoch.de recipe editor: Raw flour can contain bacteria that cause health problems, known as STEC. These are toxic coliform bacteria that can get into the grain via fertilizers or animal feces. The symptoms are similar to those caused by salmonella. It is not enough to simply preheat the flour, as the bacteria are resistant to dry heat. Therefore, bake the pastry thoroughly. This requires an internal temperature of over 70°C for at least two minutes. (Sources: Federal Institute for Risk Assessment (BfR); Lower Saxony State Office for Consumer Protection and Food Safety (LAVES); Consumer Advice Center North Rhine-Westphalia)