Chocolate cream – raspberry – slices

Ingredients for 1 servings:

• 6 tbsp cocoa powder
• 8 tbsp water, boiling
• 250 g butter, soft
• 100 g natural yogurt
• 275 g sugar
• 6 eggs
• 200 g flour
• 200 g almonds
• 2 tbsp baking powder
• 500 g raspberries (frozen)
• 100 g sugar
• 6 sheets of gelatin
• 200 g dark chocolate
• 100 g milk chocolate
• 150 g crème fraîche

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

sweet – fruity ideal combination, also works with cherries

Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with baking paper. Mix the cocoa powder with the 8 tablespoons of water and let it cool briefly. Add the butter, sugar, and eggs, then sift in the flour and baking powder. Mix everything into a creamy batter. Pour onto the prepared baking sheet and smooth the surface. Bake for 20-30 minutes (depending on the oven). Test with a wooden skewer to see if the batter is ready (pierce if no batter sticks to the skewer: remove from the oven). Let it cool on the baking sheet. For the raspberry jelly, soak the gelatin in water. Purée the raspberries with the sugar and pass through a sieve (if you don’t mind the seeds, you can skip this tedious task). Melt the gelatin in a small saucepan and add the raspberry puree. Heat everything while stirring until the gelatin has dissolved. Add a little more sugar if desired. Caution: The raspberries shouldn’t be too sweet, as the cake is already very sweet from the chocolate. Only sweeten enough so that you don’t have to grimace at the acidity. Cool the whole thing, but don’t let it set completely. For the chocolate cream, break the chocolate into small pieces and melt it in a bain-marie. Stir in the crème fraîche and let everything cool slightly. Once cooled, cut the cake in half. Spread one half with the raspberry jelly. This should set completely there (best in the fridge) before you continue. Spoon about a third of the chocolate cream over the raspberry jelly. Spread evenly. Place the other half of the cake on top and cover with the remaining chocolate cream. Refrigerate for at least 2 hours.