Chocolate cake with cream and raspberry jelly

 

Ingredients (form approx. 20×30 cm):

Chocolate cake:

• 4 eggs

• 120 g of sugar

• 100 g of wheat flour

• 20 g of cocoa

• 1 teaspoon of baking powder

Vanilla cream:

• 500 ml of milk

• 2 yolks

• 70 g of sugar

• 40 g of potato starch

• 1 teaspoon of vanilla extract

• 200 g of butter

Raspberry layer:

• 400 g raspberries (fresh or frozen)

• 2 raspberry jellies

• 500 ml of hot water

Topping and top:

• 150 g of dessert chocolate

• 80 ml of 30% cream

• 30 g of chocolate grated to sprinkle

Preparation:

Preheat the oven to 180°C.

Beat the eggs with sugar on a bright, fluffy mass.

Sift the flour, cocoa and baking powder, add to

mass and gently mix.

Pour the dough into a form lined with paper and bake

20 to 25 minutes.

Cool the sponge cake and cross-section into 2 countertops.

Boil 400 ml of milk.

In the remaining milk, mix the yolks, sugar and starch.

Pour the mixture into the cooking milk and cook to

thickening.

Mix pudding with vanilla, cover and cool.

Grate the butter fluffy and add a spoonful of cooled

pudding, mixing to connect.

Dissolve the jelly in 500 ml of hot water and cool.

Add raspberries to a slightly solidifying jelly and mix.

Arrange the first biscuit countertop in the form.

Spread half the cream on the biscuit.

Pour the raspberry layer and put in the refrigerator to concentration.

Spread the remaining cream on a thick layer

raspberry.

Cover with the second sponge cake top and press lightly.

Heat the cream, add the chocolate and stir to

obtaining a smooth glaze.

Pour the topping on top of the cake and sprinkle with grated chocolate.

Put in the refrigerator 3-4 hours before cutting.