Raspberry Chocolate Romance

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 150 g sugar
• 100 g flour
• 50 g cornstarch
• ½ pack of baking powder
• 2 tbsp jam (raspberry jam)
• 1 tbsp rum
• 200 g dark chocolate coating
• 200 g raspberries
• 200 g cream cheese
• ½ lemon(s), the juice
• 2 tbsp sugar
• 400 g cream
• 200 g cream
• 100 g raspberries, approx.

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

heavenly pleasure…….

For the dough, beat the egg yolks with water and sugar until thick and creamy. Mix the flour, starch and baking powder and sift over the cake. Beat the egg whites until stiff, fold in and then pour the dough into a springform pan that has been greased and lined with baking paper and bake at 180°C for about 25 minutes. Then leave to cool on a rack and cut in half twice. Heat the jam and mix with the rum. Spread on the bottom layer. Then grate 50g of the chocolate coating and melt the remaining 150g in a bain-marie. Spread this on the remaining two layers. For the cream, roughly puree the raspberries and mix with the cream cheese, lemon juice and sugar. Whip the cream until stiff and fold in. Now place one of the chocolate layers, chocolate side UP, on the bottom layer with the jam. Spread with about 2/3 of the cream. Then place the last layer, chocolate side DOWN, on top so that the cream is surrounded by chocolate. Spread the cream over the cake surface and transfer the remaining frosting to a piping bag. Whip the remaining frosting until stiff peaks form and use it to line the edges, then transfer the remaining frosting to a piping bag. Now pipe the raspberry cream and whipped cream over the cake and decorate with chocolate shavings and raspberries.