Raspberry Chocolate Cake

For the raspberry chocolate cake, first prepare the light sponge.

For the light sponge cake, beat whole eggs and sugar together with water until well frothy, carefully fold in flour. Bake the sponge cake in a cake pan (26-28 cm) at 160 degrees for about 30-35 minutes.

For the dark sponge cake, separate the eggs and beat the yolks and sugar until well frothy. Mix chocolate with flour and gradually stir in.

Finally, beat the egg whites until stiff and stir them in. Bake the sponge cake in a cake pan at 180 degrees for about 50 minutes.

After cooling, cut the cake once and prepare the chocolate cream.

For the chocolate cream, heat the cream and dissolve the finely chopped chocolate completely in it. Chill the cream for at least 4 hours (overnight is also possible).

Whip with a mixer and refrigerate again for 1/2 hour. In the meantime, prepare the raspberry cream.

For raspberry cream, soak gelatin in water, squeeze out and dissolve in heated lemon juice. Mix creamed yogurt with sugar and gently stir in the dissolved gelatin. Add the strained raspberries, finally fold in the stiffly whipped cream.

Chill the cream for 1/2 hour.

Finally, the structure of the cake: To do this, first place half of the dark sponge in a cake tin, spread a layer of raspberry cream (keep about 1/3 of the mass for decoration on the outside) on the bottom, then spread the light sponge on the cr

Preparation Tip:

It is best to start preparing the chocolate cream the night before, as it needs to be chilled. The raspberry chocolate cake also tastes particularly delicious sprinkled with pistachios.

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