Raspberry Chocolate Cake

Ingredients for 1 servings:

• 180 g butter
• 140 g sugar
• 4 eggs, separated
• 1 packet of vanilla sugar
• 150 g chocolate, softened dark, cooled
• 180 g flour
• 10 g baking powder
• 10 g cocoa powder
• 500 g raspberries, frozen
• 125 g quark (cottage cheese)
• 175 g cream cheese
• 80 g powdered sugar
• 1 pack of gelatin powder (or 6 sheets of gelatin)
• 200 g whipped cream
• 1 pack of cake glaze
• 250 g whipped cream
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Thaw the raspberries and collect the juice. Cream the softened butter until creamy, then add the icing sugar and egg yolks until creamy. Stir in the chocolate, then stir in the flour and cocoa powder mixed with the baking powder. Beat the egg whites until stiff and stir into the batter. Pour the batter into a prepared 26cm springform pan and bake at 160°C for approx. 40 minutes (use a skewer to check if it works). Let the cake cool in the pan. Then remove the springform cake stand and cut the cake in half. Filling: Soak the gelatine. Take 150g of the thawed raspberries and set aside (you will need this later for the glaze). Puree the remaining raspberries with the juice. Whip the cream until stiff, stir in the curd cheese, cream cheese and sugar, and finally add the raspberry puree. Prepare the gelatine according to the instructions and stir it into the raspberry cream. Chill for approx. 30 minutes. Place the springform cake around the bottom cake layer again, spread half the raspberry cream on it, place the middle cake layer on top, spread the remaining cream on top, and cover with the cake lid. Chill the cake for approx. 1 hour. Then prepare the cake jelly according to the instructions, stir in the remaining raspberry puree and pour over the cake, then chill again for approx. 30 minutes. Whip the cream until stiff using the cream stiffener according to the instructions. Remove the springform cake, spread the cream on the cake edge, and decorate the top. The finished cake should be kept chilled.