Raspberry – Chocolate – Mascarpone – Cake

Ingredients for 1 servings:

• 300 g chocolate (milk and/or dark chocolate, if desired)
• 220 g butter, soft
• 1 pinch of salt
• 1 packet of vanilla sugar
• ½ tsp cinnamon
• 175 g sugar
• 5 eggs
• 2 tbsp flour
• 100 ml whipped cream
• 125 g mascarpone
• 3 tbsp powdered sugar
• 125 g raspberries
• some cocoa powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

juicy – chocolatey and yet summery fresh

Preheat the oven to 190°C. Grease and flour a springform pan. Break the chocolate into pieces and melt it slowly with the butter over steam, stirring well. Whisk the chocolate mixture with the salt, cinnamon, vanilla sugar, and sugar. Beat in the eggs one at a time. Sift the flour over the cake and carefully fold it in. Pour the batter into the springform pan, smooth it out, and bake for 30-35 minutes. The cake base should still be fluffy after baking. Allow to cool. Before serving, mix the mascarpone with the powdered sugar and carefully fold in the whipped cream. Spread the cream on the base. Distribute the raspberries on top of the cream and decorate with cocoa powder.