Chocolate raspberry cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 100 g white chocolate
• 80 g butter
• 200 g double cream cheese
• 100 g powdered sugar
• 3 tbsp natural yogurt
• 1 pack of gelatin powder
• 500 g raspberries
• 100 g sugar
• 1 Viennese floor
• 300 g fondant

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

extra chocolatey

For the raspberry jelly, place the raspberries in a saucepan, sprinkle with sugar, and heat gently. Once a mush-like mixture has formed, let it cool slightly, then add the instant gelatin. For the chocolate filling, chop both chocolates into small pieces, melt them in a double boiler, and let it cool. Beat the softened butter with a hand mixer until creamy. Stir in the melted chocolate. Add the powdered sugar, cream cheese, and yogurt and mix until smooth. If the filling is very firm, add a little more yogurt. Place both fillings in the refrigerator and let them chill for about an hour. Spread a layer of raspberry jelly on the first Viennese layer, place the second layer on top, and spread with the chocolate cream. Place the last layer on top as a lid. Chill the cake for an hour. Roll out the fondant, cover the cake, and decorate with it. The cake should be refrigerated for at least two hours before cutting. The best way to cut it is with a knife dipped in hot water. Makes 16 cake slices.