Chocolate Cake

Ingredients

• 6 Eggs
• 200 g sugar
• 1 packet vanilla sugar
• 200 g Flour
• 0.5 tsp Baking powder
• 50 g cocoa powder
• 1 pinch salt
• 200 g nougat chocolate
• 150 g dark chocolate
• 40 g sweet cream butter
• 1 tbsp brown rum
• 2 tsp powdered gelatin
• 4 eggs
• 1 pinch salt
• 60 g sugar
• 150 g crème double
• 200 g raspberries (frozen)
• 40 g sugar
• 200 g dark couverture
• 50 g milk couverture
• 50 g coconut oil
• nuts

Instructions

1. 1.

   For the batter beat the eggs with sugar and vanilla sugar for at least 7 minutes on the highest speed of a hand mixer until light and fluffy, until peaks form. Mix flour, baking powder, cocoa and salt and sift over the egg-sugar mixture, gently fold in. Pour the batter into a springform pan lined with parchment paper and bake in a preheated oven at 180°C for about 40 minutes.

2. 2.

   For the filling melt the chocolate in a double boiler. Stir in butter pieces. Add rum and stir again. Dissolve gelatin in cold water and let it bloom for 10 minutes. Separate the eggs. Whisk yolks with half of the sugar and gelatin over a hot water bath until thick and foamy. Let the egg cream cool slightly, then add to the chocolate and mix well. Beat egg whites with salt until stiff, gradually adding remaining sugar. Gently fold the meringue into the chocolate mixture. Whip crème double with a hand mixer for about 2 minutes and stir it into the chocolate mixture as well. Cut the cooled base five times crosswise. Blend thawed raspberries with sugar to a fine puree.

3. 3.

   Spread each cake layer thinly with raspberry puree. Place a high ring under the bottom layer and spread each layer with one-eighth of the chocolate cream evenly, then stack them together. Chill the cake for 3–4 hours. Remove the ring, spread two-thirds of the remaining cream around the outside and chill again. Roughly break the chocolate and melt it over a hot but not boiling water bath. Let it cool slightly. Take the cake out of the fridge, coat all sides with melted chocolate. Decorate the cake with the remaining cream and garnish with nuts.