Raspberry Chocolate Cake

0
Average: 0 (0 votes)
(0 votes)
Raspberry Chocolate Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
1
For the dough
200 grams
200 grams
softened Butter
150 grams
8
100 grams
150 grams
50 grams
finely ground almonds
For the filling
150 grams
For the topping
200 grams
200 grams
For decoration
100 grams
also
Butter (for the pan)
ground almonds

Preparation steps

1.

Grease a springform pan with butter and sprinkle with almonds. Chill in refrigerator.

2.

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.

3.

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.

4.

For the topping, break chocolate into pieces.

5.

Boil sugar with 1/8 liter (approximately 1/2 cup) water. Add chocolate and stir constantly over medium heat to melt. Cool slightly.

6.

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.

7.

Rinse raspberries and decoratively place on cake. Dust with powdered sugar, add sparklers, light and serve.