EN Raspberry chocolate dream

Ingredients for the dough (ø 24 cm):

Ingredients for the filling (ø 24 cm):

In addition for the chocolate glaze (ø 24 cm):

Preparation

Working time: approx. 30 min.   Baking time: approx. 15-18 min.
 

Preparation of the dough:
Beat butter and sugar until they foam. Individually mix the eggs into the butter-sugar mixture. Mix the cocoa, flour and baking powder and stir everything together briefly. Add the melted chocolate. Pour the dough into a greased baking pan that has been sprinkled with flour, and bake according to instructions in a pre-heated oven. Let the base cool for a few minutes in the pan after it is done baking, then turn it upside down on a rack and cool completely.

Making the filling:
Mix the two kinds of STÄDTER Sahnefest whipping cream stabilizer according to instructions, and add cream and plain yogurt to each. Spread the raspberry filling first, then the neutral filling, over the pre-baked cake base and chill for at least 4 hours. Next, loosen and remove the ring from the cake.

Making the chocolate glaze:
Bring cream to a boil in a saucepan and melt the chopped chocolate in the cream. Let chocolate glaze cool to about 35 °C and carefully pour over the cake.
Garnish with fresh fruit and chocolate decorations if desired, and serve.

Baking time:
convection oven 165 °C, 16 minutes

Please note: We cannot guarantee the correct translation of the recipe!