"The perfect combination of sweet and sour."
Ingredients for sponge cake, ø25 cm:
6 eggs (7 if smaller)
6 spoons sugar
3 heaped spoons cocoa powder
2 heaped spoons grinded poppy seeds
1 milk chocolate, chopped
coffee for soaking the cake
Ingredients for raspberry layer:
500 g frozen raspberries
4 spoons sugar
vanilla seeds
Ingredients for cream:
500 g Mascarpone cheese
150 ml double cream/whipping cream
150 g plain chocolate
1-2 spoons sugar (can be left out)
vanilla seeds
Ingredients for chocolate ganache:
400 g dark chocolate (or plain chocolate)
200 ml sweet cream
Ingredients for cake decoration:
200 g dark chocolate
100 g fresh raspberries
20 g dried raspberries
various chocolates (pralines, chocolate bits, curls)
6 eggs (7 if smaller)
6 spoons sugar
3 heaped spoons cocoa powder
2 heaped spoons grinded poppy seeds
1 milk chocolate, chopped
coffee for soaking the cake
Ingredients for raspberry layer:
500 g frozen raspberries
4 spoons sugar
vanilla seeds
Ingredients for cream:
500 g Mascarpone cheese
150 ml double cream/whipping cream
150 g plain chocolate
1-2 spoons sugar (can be left out)
vanilla seeds
Ingredients for chocolate ganache:
400 g dark chocolate (or plain chocolate)
200 ml sweet cream
Ingredients for cake decoration:
200 g dark chocolate
100 g fresh raspberries
20 g dried raspberries
various chocolates (pralines, chocolate bits, curls)
Method for sponge cake:
Method for fruity layer:
Method for cream:
Assembling the cake:
Decorating the cake:
- Divide egg yolks and egg whites.
- Beat the egg whites into a stiff meringue.
- In a bowl, whisk egg yolks and sugar together into a thick cream. Add the dry ingredients, then slowly add ½ of the beaten egg whites. Mix in the rest of the egg whites with a spoon or a whisk.
- Pour the dough into a cake mould, lined with a baking paper and prinkle over with chopped chocolate bits.
- Bake at 180°C for 20-25 minutes. Cool down and slice diagonally into two layers.
Method for fruity layer:
- In a sauce pan mix the frozen raspberries, sugar, vanilla seeds and 2 spoons of water and bring it to a boil, stirring occasionally. Be careful not to squash the raspberries.
- Leave it to cool down.
Method for cream:
- Melt the chocolate over a double boiler.
- In a separate bowl mix the Mascarpone cheese, then add the cooled down melted chocolate
Assembling the cake:
- Place one layer of sponge cake on a plate or a cake stand, scatter over the raspberries, then spread over with 4/5 of the chocolate cream.
- Soak the top layer of the cake with the juice left over from raspberries and coffee, then place it on top of the cream layer.
- Use the rest of the cream to even out the edges of the cake.
Decorating the cake:
- Pour the cream in a pan and bring to a boil. Remove from the heat and add chopped chocolate. Leave the chocolate to melt, then whip it into a silky, smooth chocolate ganache.
- Set aside ¼ of chocolate ganache. Put the rest for a few minutes into a freezer to cool down completely. Then mix it into a cream and spread over the cake.
- Pour over the rest of the ganache, spreading it evenly with a palette knife and letting it drip down the sides.
- Decorate the cake with chocolate swirls, pralines, fresh and dried raspberries.
