Raspberry Cake Other languages: de · en Servings: 1
Ingredients
6 Eggs 400 g Raspberries 200 g Dark Chocolate 295 g Sugar 200 g Butter 180 g Flour 200 g Dark chocolate 300 g Whipping Cream 4 tbsp Rum 70 ml Water 75 g Crème Double 130 ml Cream 150 g Dark couverture chocolate
Mise en Place
6 Eggs
Separate eggs.
400 g Raspberries
Purée the raspberries and press them through a fine mesh sieve. Separate into two equal-sized portions.
Assembly
200 g Dark Chocolate
Melt chocolate in a water bath.
80 g Sugar Egg whites
Beat egg whites until stiff while adding the sugar and a dash of salt.
180 g Butter 80 g Sugar 180 g Flour Egg yolks Molten chocolate (dough) Raspberry purée (dough) Beaten egg whites
Whisk butter and sugar until foamy. Slowly add egg yolks, chocolate and raspberries. At the end, stir in the flour. Gently fold in the beaten egg whites.
Cooking
Batter
Line a spring form with parchment paper. Brush the bottom and the sides with butter. Fill in the batter and bake the cake at 180°C top/bottom heat, 160°C convection for about 45 minutes. Let cool and remove from the form. Remove parchment paper.
Assembly
200 g Dark chocolate
Melt chocolate in a water bath.
300 g Whipping Cream 50 g Sugar
Whip cream with sugar until stiff.
4 tbsp Rum Raspberry Purée (Filling) Molten Chocolate (Filling) Whipped Cream Cake
Mix raspberry purée with rum and chocolate. Gently fold in the whipped cream. Cut cake in half horizontally. Spread filling on the bottom half, then set the other half on top. Refrigerate for one hour.
85 g Sugar 70 ml Water 75 g Crème Double
Boil sugar and crème double with water. Let cool.
130 ml Cream 20 g Butter 150 g Dark couverture chocolate
Briefly boil the cream and butter. Mix in the couverture chocolate and let melt. Stir the entire time, otherwise the chocolate clots.
Chocolate cream Syrup
Mix syrup and cream. Let cool for one hour, until the mixture becomes a thick liquid.
Cake with filling Glazing
Stir glazing once more and then spread it over the cake and along the sides. Potentially just spread a part of the glazing at first and let it cool and harden before spreading the rest. Refrigerate for another hour.