John Myers
Ingredients for 1 servings:
- 160 g sugar
- 4 eggs
- 120 g flour
- 40 g cornstarch
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1 liter of milk
- 2 packs of pudding powder, chocolate
- 2 packs of gelatin, or 12 sheets of gelatin
- 150 g sugar
- 500 g cream
- 300 g raspberries, up to 450 g
- 100 g dark chocolate
- 300 g cream
- 1 pack of cream stiffener
- Chocolate decoration (chocolate chips)
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
with chocolate pudding and cream
Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding 100g of sugar. Beat the egg yolks with 60g of sugar and 4 tbsp of warm water until frothy. Pour the egg whites onto the egg yolk mixture. Sift the flour, cornstarch, cocoa powder, and baking powder over the egg white and egg yolk mixture and fold in loosely. Pour the sponge cake into a 28cm springform pan lined with baking paper. Bake in a preheated oven at 175°C for 40-45 minutes. Allow the sponge cake to cool on a wire rack. Cut the cooled sponge cake in half. Place a cake ring around the base. Make a pudding from the milk, pudding powder, and sugar. Add the dissolved gelatine, and let it cool but do not allow it to set. Whip the cream until stiff peaks form, then lightly fold it into the cooled pudding. Fold in the frozen or fresh raspberries. Set aside a few raspberries for decoration. Spread the mixture over the sponge cake base, place the second sponge cake half on top, and let it set in the refrigerator for a few hours. Dissolve the chocolate in the warm cream and chill in the refrigerator for a few hours, or prepare it the day before if possible. Once the mixture has set, whip the chocolate cream with cream stiffener until stiff, spread it all over the cake, garnish, and decorate with raspberries and chocolate shavings.
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