Chocolate Cream Cake

Ingredients

• 5 eggs
• 120 g sugar
• 1 Tbsp vanilla sugar
• 1 pinch salt
• 50 g flour
• 50 g ground almonds
• 2 tbsp Cornstarch
• 2 tbsp cocoa powder
• 100 g raspberry jam
• 300 g dark chocolate couverture
• 20 ml raspberry liqueur
• 2 sheets gelatin
• 3 eggs
• 3 tbsp vanilla sugar
• 200 ml whipping cream
• 50 g sugar
• 2 tbsp cocoa powder
• 100 g raspberries
• cocoa powder (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heating. Butter the bottom of a springform pan.

2. 2.

   Separate the eggs and beat the yolks with half the sugar and vanilla sugar until fluffy. Beat the whites with salt until stiff, add remaining sugar and beat again very stiff. Fold the egg white into the yolk mixture with a spoon. Mix flour with almonds, cornstarch and cocoa and fold into the batter. Pour the dough into the prepared pan, smooth the surface and bake on the middle rack in the preheated oven for about 35 minutes (test with a skewer). Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim of the springform with a thin knife, transfer to a kitchen rack and allow it to chill completely for at least 2 hours.

3. 3.

   For the cream, roughly chop the chocolate couverture and melt it together with raspberry liqueur over a double boiler. Remove from heat and let it cool. Soak gelatin in cold water. Separate the eggs again and beat the yolks with vanilla sugar over the double boiler until creamy. Dissolve the drained gelatin into the mixture, remove from heat and let it cool (the gelatin should not set yet). Whip the chilled cream stiffly. Beat the whites with sugar to stiff peaks. Add the chocolate mixture to the yolk batter and whisk in. Fold the whipped cream onto the chocolate mass and fold in gently. Carefully fold in the egg white.

4. 4.

   Cut the cake horizontally twice. Spread raspberry jam on the lower base. Place the second base on top and spread about a quarter of the chocolate cream over it. Add the lid and press lightly. Spread almost half of the remaining cream on the lower half of the cake and swirl cocoa through it. Finish with the dark cream on the rest of the cake. Chill for at least 1 hour.

5. 5.

   Before serving, top with raspberries and dust with cocoa powder.