Raspberry chocolate cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 75 g cornstarch
• 1 tsp, leveled baking powder
• 1 ½ tbsp, levelled cocoa powder
• 300 g raspberries, fresh or frozen
• 1 tbsp, levelled sugar
• 50 ml raspberry syrup
• 1 pack of cake glaze
• 150 g dark chocolate
• 300 ml cream
• 200 ml cream
• 1 packet of vanilla sugar
• Chocolate shavings, white
• possibly chocolate shavings, dark
• 12 raspberries

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

Preheat the oven to 180°C. Line a springform pan with baking paper. Separate the eggs, beat the egg yolks with 6 tablespoons of hot water, 150g sugar, and 1 packet of vanilla sugar until frothy. Beat the egg whites until stiff and fold in. Mix 100g flour, 75g cornstarch, 1 teaspoon of baking powder, and 1 1/2 tablespoons of cocoa powder and fold in. Bake for 25-35 minutes. Let cool. Cut once horizontally. Make the glaze from 200ml water, 1-2 tablespoons of sugar, 50ml syrup, and 1 packet of cake glaze according to the instructions on the cake glaze package. Sort and fold in 300g raspberries. Immediately spread over the bottom cake layer and press down the top cake layer. For the topping, roughly chop 150g chocolate and melt it in a bain-marie. Let cool slightly. Whip 300ml cream until stiff and fold into the chocolate. Spread over the cake. Chill for about 30 minutes. To garnish, whip 200 ml of cream with 1 sachet of vanilla sugar until stiff. Decorate the cake as desired. Garnish with white chocolate shavings and raspberries.