- for the chocolate sponge cake
- 200 grams Dark couverture chocolate
- 7 eggs
- 125 grams sugar
- ½ Vanilla bean
- 100 grams Pastry flour
- 50 grams ground Hazelnuts
- for the chocolate cream
- 4 eggs
- 100 grams sugar
- 300 milliliters Whipped cream (at least 30% fat content)
Preheat the oven to 180°C (approximately 350°F). Coarsely chop 50 grams of chocolate and melt over hot, not boiling, water. Separate the eggs. Beat the yolks with the sugar and the vanilla until creamy. Stir the liquid, slightly cooled chocolate into the egg yolk. Beat the egg whites with a pinch of salt until stiff.
Mix the flour with the nuts. Sift the flour mixture into the chocolate. Fold the egg whites into the mixture. Pour the cake batter into a greased springform pan and bake for 35-40 minutes.
Remove from the oven and let cool slightly. Remove from the pan and cool completely on a wire rack. Mix the flour and sugar on a work surface. Make a well in the middle and place the butter inside. Beat the egg in the middle. Knead everything into a smooth dough. Shape into a ball and chill for 30 minutes.
For the chocolate cream, separate the eggs and beat the yolks with the sugar over a hot, not boiling, water bath until frothy.
Chop the remaining chocolate over a hot water bath and carefully fold into the egg mixture. Mix well and cool slightly. Beat the cream, powdered sugar, egg whites and 1 pinch of salt until stiff. Fold into the chocolate mixture. Chill for at least 1 hour. Roll out the shortcrust on a floured work surface the size of the pan. Line the pan with parchment paper and place the shortcrust into it.
Bake for 10-15 minutes until golden brown. Remove and let cool. Divide the chocolate sponge cake horizontally into 3 pieces. Combine the raspberries and brandy. Sprinkle over the cake bottom. Place the bottom layer of the sponge cake on top of the crust.
Rinse and drain the raspberries. Set aside 12 for the decoration and spread the remaining on the cake and cover with half of the chocolate cream. Stack another layer on top, spread with the remaining cream and top with the final layer.
Roll out the marzipan, remove the cake ring and cover the cake with the marzipan. Press firmly and decorate with the chocolate curls. Decorate the cake with the remaining raspberries and sprinkle with cocoa. Cut into pieces and serve.