Raspberry Cream Chocolate Cake

Ingredients

• 4 eggs
• 125 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon zest
• 125 g flour
• 1 tsp Baking powder
• 50 g chocolate shavings
• 6 sheets gelatin
• 250 g raspberries
• 2 packets vanilla sugar
• 1 tbsp sugar
• 300 g whipping cream (at least 30% fat)
• 8 raspberries (for garnish)
• 4 tbsp melted chocolate
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat. Line a 20 cm springform pan with parchment paper. Separate the eggs for the batter. Whisk the yolks with sugar, vanilla sugar, and lemon zest until fluffy. Beat the whites stiffly and fold them into the yolk mixture. Sift flour with baking powder, sprinkle over the mixture, add chocolate shavings, and gently combine to form a light batter. Pour into the pan and bake for about 35 minutes until golden brown (do a toothpick test). Cool on a rack, then cut horizontally three times.

2. 2.

   Soak gelatin in cold water. Boil raspberries with vanilla sugar, strain through a sieve, and sweeten with sugar. Squeeze out excess water from gelatin and dissolve it in the warm raspberry mixture. Chill until it starts to set. Whip cream stiffly and fold into the raspberry mixture. Transfer about one-fifth of the cream to a piping bag with a star tip and chill. Layer the remaining cream over the cake, smoothing around the edges. Pipe eight cream dots on top and garnish each with a raspberry. Refrigerate until the cream is fully set. Drizzle melted chocolate over the surface and dust lightly with powdered sugar before serving.