Chocolate-raspberry cake

Ingredients for 1 servings:

• 150 g chocolate
• 150 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 eggs
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 300 g whipped cream
• 200 g chocolate
• 150 g raspberries, pureed
• 100 g raspberries
• 250 g whipped cream
• 2 tbsp water
• 1 ½ sheets of gelatin
• 200 g whipped cream
• 130 g chocolate
• 100 g almond flakes, roasted

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

For the batter, melt the chocolate in a double boiler. Separate the eggs and beat the egg whites with the sugar until stiff peaks form. Beat the egg yolks with the salt and vanilla sugar until creamy. Stir in the butter, then add the melted chocolate. Mix the flour with the cornstarch and baking powder and fold in alternately with the egg whites. Pour the batter into a 26 cm springform pan and bake at 160°C fan-assisted oven (or 180°C top/bottom heat) for 40 minutes. Cut the cooled base in half. For the chocolate cream, briefly bring the whipped cream to the boil and melt the chocolate in it. Let the mixture cool (about 3 hours) until it is almost solid. Now whip the cream. The color of the cream will lighten as you do this. Pour the chocolate cream onto one chocolate base and smooth it down, cover with the second chocolate base and press it down lightly. For the raspberry cream, puree the raspberries (thaw frozen raspberries first) and, if desired, pass them through a sieve. Mix the whipped cream with the puree. Dissolve the gelatin in hot water and add to the raspberry mixture. Then fold in the raspberries. Spread the raspberry cream over the chocolate base and place the last layer on top. Spread the chocolate cream (prepared at the same time as the chocolate filling) over the surface and edges, then decorate the cake with the remaining cream as desired. Garnish the edge with toasted almond flakes.