Raspberry Chocolate Cake
- For the dough
- 200 grams Dark chocolate
- 200 grams softened butter
- 150 grams powdered sugar
- 8 eggs
- 100 grams sugar
- 150 grams Pastry flour
- 50 grams finely ground almonds
- For the filling
- 150 grams Raspberry jelly
Grease a springform pan with butter and sprinkle with almonds. Chill in refrigerator.
For the dough, melt chocolate over a hot water bath. Cream butter with powdered sugar until fluffy. Separate eggs. Gradually add egg yolks and stir in melted chocolate.
Beat egg whites with sugar until stiff and then fold into batter. Mix flour with almonds and fold into batter. Pour batter into prepared pan and bake in a preheated oven at 180°C (approximately 350°F) for 1 hour. Cool and remove from pan.
For the topping, break chocolate into pieces.
Boil sugar with 1/8 liter (approximately 1/2 cup) water. Add chocolate and stir constantly over medium heat to melt. Cool slightly.
Cut cake once across horizontally. Spread bottom layer with half of the raspberry jelly. Top with second layer and spread on remaining jelly. Coat cake evenly with chocolate sauce.
Rinse raspberries and decoratively place on cake. Dust with powdered sugar, add sparklers, light and serve.