Chocolate Cake

Ingredients

• 6 egg yolks
• 6 egg whites
• 180 g sugar
• 1 packet vanilla sugar
• 80 g flour
• 60 g cornstarch
• 80 g cocoa powder
• 100 g raspberries
• 50 g sugar
• 300 g whipping cream
• 1 packet gelatin powder
• cocoa powder (for dusting)
• 50 g raspberries (for decoration)
• 50 g chocolate shavings (for decoration)

Instructions

1. 1.

   Measure all required ingredients precisely and have them ready.

2. 2.

   Grease the bottom of a springform pan.

3. 3.

   Whisk the egg yolks with half the sugar and vanilla sugar until fluffy.

4. 4.

   Beat the egg whites into stiff peaks, adding the remaining sugar before they become fully stiff; continue whisking until stiff.

5. 5.

   Fold the meringue into the yolk mixture using a spoon.

6. 6.

   Sift flour, cocoa powder, and cornstarch over the egg mixture and fold in.

7. 7.

   Pour the batter into the prepared pan, smooth the surface, and bake at 175°C on the middle rack for 25-30 minutes (do a toothpick test).

8. 8.

   Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim with a thin knife, transfer to a wire rack, cool completely, and refrigerate for at least 2 hours.

9. 9.

   Wash, drain, and pat dry the raspberries.

10. 10.

    Whip the cream separately with gelatin powder until stiff.

11. 11.

    Fold in the raspberries.

12. 12.

    Cut the sponge base into two horizontal layers. Spread half of the raspberry-cream on the bottom layer, place the second layer on top, spread remaining cream over it, then add the final layer.

13. 13.

    Chop the couverture chocolate and melt it in a double boiler.

14. 14.

    Coat the cake with the melted chocolate and let it cool. Keep refrigerated until serving.