🍽️ Chocolate Cream Cake

Name: Chocolate Cream Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 5 Eggs; 120 g Sugar; 1 tbsp Vanilla Sugar; 1 Pinch Salt; 50 g Flour; 50 g Ground Almond Kernels; 2 tbsp Cornstarch; 2 tbsp Cocoa Powder; 100 g Raspberry Jam; 300 g Dark Chocolate Couverture; 20 ml Raspberry Spirit; 2 Sheets Gelatin; 3 Eggs; 3 tbsp Vanilla Sugar; 200 ml Whipping Cream; 50 g Sugar; 2 tbsp Cocoa Powder; 100 g Raspberries; Cocoa Powder (for Dusting)

574 kcal · 30 min · 4 servings

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Ingredients

5 Eggs
120 g Sugar
1 tbsp Vanilla Sugar
1 Pinch Salt
50 g Flour
50 g Ground Almond Kernels
2 tbsp Cornstarch
2 tbsp Cocoa Powder
100 g Raspberry Jam
300 g Dark Chocolate Couverture
20 ml Raspberry Spirit
2 Sheets Gelatin
3 Eggs
3 tbsp Vanilla Sugar
200 ml Whipping Cream
50 g Sugar
2 tbsp Cocoa Powder
100 g Raspberries
Cocoa Powder (for Dusting)

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heat to top and bottom heat. Grease the bottom of the springform pan with butter.
2. Separate the eggs. Beat the egg yolks with half the sugar and the vanilla sugar until creamy. Whip the egg whites with a pinch of salt until stiff. Slowly add the remaining sugar. Continue whipping until the meringue is very firm. Gently fold the egg whites into the yolk mixture using a spoon. Mix flour, almonds, cornstarch, and cocoa. Fold this mixture into the batter. Pour the batter into the prepared pan. Smooth the top. Bake on the middle rack for about 35 minutes. Check doneness with a wooden skewer. Remove the cake from the oven. Let it cool. Carefully turn it onto a wire rack.
3. Chop the chocolate coarsely. Melt it together with the raspberry liqueur over a bowl of hot water. Remove the bowl from the heat. Let the mixture cool. Soak the gelatin in cold water. Separate the eggs. Whip the egg yolks with vanilla sugar over the hot water until creamy. Dissolve the squeezed gelatin in this mixture. Remove from heat. Let it cool, but do not let it set. Whip the well-chilled cream until stiff. Whip the egg whites with sugar into a firm meringue. Stir the egg yolk mixture into the cooled chocolate. Fold the cream into the chocolate mixture. Gently fold in the meringue.
4. Cut the cake horizontally into two equal layers. Spread the jam on the bottom layer. Place the second layer on top. Spread about one quarter of the chocolate cream on it. Place the top layer on. Press it down gently. Spread the lower half of the cake with slightly less than half of the remaining cream. Mix the remaining cocoa into the rest of the cream. Spread this dark cream over the upper half of the cake. Chill the cake for at least one hour.
5. Before serving, decorate the finished cake with fresh raspberries. Dust it lightly with cocoa.

Nutrition per serving

kcal: 574
Protein: 17 g · Fett/Fat: 23 g · Carbs: 73 g