← All recipes

🍽️ Chocolate Cake

901 kcal · 30 min · 4 servings

Ingredients

• 6 egg yolks
• 6 egg whites
• 180 g sugar
• 1 packet vanilla sugar
• 80 g flour
• 60 g cornstarch
• 80 g cocoa powder
• 100 g raspberries
• 50 g sugar
• 300 g whipping cream
• 1 packet whipping cream stabilizer
• cocoa powder (for dusting)
• 50 g raspberries (for decorating)
• 50 g chocolate shavings (for decorating)

Instructions

1. 1. Weigh all ingredients precisely and place them within easy reach.
2. 2. Grease the bottom of a springform pan with some fat.
3. 3. Beat the egg yolks with half of the sugar and the vanilla sugar until creamy.
4. 4. Whisk the egg whites into stiff peaks. Slowly add the remaining sugar while continuing to whisk until the mixture is firm and glossy.
5. 5. Gently fold the egg whites into the egg yolk mixture using a spoon.
6. 6. Sift the flour, cocoa powder, and cornstarch over the mixture and gently fold them in as well.
7. 7. Pour the batter into the prepared pan, smooth the top, and bake at 175 degrees on the middle rack for 25 to 30 minutes. Check for doneness with a wooden skewer.
8. 8. Remove the cake from the oven, let it cool slightly, carefully loosen it from the sides, and turn it out onto a wire rack. Let it cool completely for at least two hours.
9. 9. Wash the raspberries, remove any stems, and pat them dry.
10. 10. Whip the cream with cream stabilizer until stiff.
11. 11. Gently mix the raspberries into the whipped cream.
12. 12. Slice the cake base horizontally into three layers. Spread half of the raspberry cream on the bottom layer, place the middle layer on top, spread the remaining cream, and cover with the top layer.
13. 13. Chop the chocolate coating and melt it in a hot water bath.
14. 14. Pour the melted chocolate over the cake and let it cool. Store the cake in the refrigerator until serving.

Nutrition per serving

• kcal: 901
• Protein: 22 g · Fett/Fat: 43 g · Carbs: 105 g