Chocolate licorice cake with raspberries

Ingredients for 1 servings:

• 3 eggs, size M
• 100 g sugar
• 2 tsp vanilla sugar
• 120 g flour
• 40 g baking cocoa
• 2 tsp baking powder
• 100 ml whole milk
• Fat for the mold
• 150 g candy(s) (licorice candy)
• 400 ml whipped cream
• 1 pack of cream stiffener
• 500 g raspberries, fresh
• 100 g dark chocolate coating
• 100 g dark chocolate
• e.g. raspberries, freeze-dried
• e.g. raspberries, fresh
• e.g. licorice
• e.g. sweets (salt diamonds)
• Scattered decoration, golden

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 20 minutes

without licorice granules

This recipe is designed for a springform pan with a diameter of 18-20 cm. Grease the springform pan and preheat the oven to approximately 175°C (top/bottom heat). Beat the eggs and sugar until frothy, heat the milk (do not boil completely), and add to the egg mixture while stirring. In another bowl, mix the dry ingredients and stir into the egg mixture until a smooth batter forms. Fill the springform pan. Bake in the hot oven for approximately 45-50 minutes. Let the cake cool and then turn out. Once cooled, cut horizontally into three equal pieces (Tip: This also works the next day; simply wrap the base in foil and store in the refrigerator). For the filling, crush the licorice candies. Heat 200 ml of cream (do not boil!) and dissolve the licorice candies while stirring. Be careful not to let the cream boil, or it will not set stiff later. Let the licorice cream cool and refrigerate until cold (you can make it ahead; long-life cream will keep for a few days). When the licorice cream is at refrigerator temperature, whip the remaining 200 ml of cream and slowly stir in the licorice cream. Add the cream stiffener and whip until stiff. Tip: We recommend performing the following steps on a sheet of baking paper or similar and only lifting the cake onto a cake plate at the end. Spread about 1/4 of the licorice cream on the first of the two bottom layers, then distribute 250 g of fresh raspberries evenly over the top. Reserve a few raspberries for decoration. Spread 1/4 of the licorice cream over the raspberries, then place the second layer on top of the first and repeat the steps. Finally, place the top layer on top – do not cover it with cream. Smooth the cake all around. Melt the chocolate coating and chocolate in a double boiler (cake glaze or just chocolate coating will certainly work too) and spread evenly on and around the cake (I used a knife to decorate the sides, but a spatula will probably work too – it takes a bit of patience and time to spread the chocolate evenly). Sprinkle the decorations onto the still-soft chocolate. For example, freeze-dried raspberries, fresh raspberries, salt diamonds, and gold sprinkles. Arrange the cake on a cake plate, scattering any decorations around the outside.