#dessert #cake
Ingredients: Butter, Dark chocolate, Cocoa, Powdered sugar, Chicken egg, Wheat flour, Vanilla sugar, Mascarpone cheese, Raspberries, Cream, Chocolate truffles
Cooking method:
Preheat oven to 180 degrees. Grease parchment paper with butter and place in a 23 cm diameter baking dish.
Pour 100 ml of water into a saucepan, add cocoa and stir. Bring to a boil, then simmer for half a minute over low heat. Turn off the heat and break 150 grams of dark chocolate into a saucepan. Melt chocolate and leave to cool.
Beat butter with powdered sugar. Add egg yolks and melted chocolate, beat again. Pour the resulting mixture into the flour.
Whip the whites into a large foam. Add a tablespoon of beaten egg whites to the batter, then carefully fold in the rest. Pour the dough into the mold. Bake 45 minutes.
Remove the cake from the oven, let cool in the mold for 10 minutes, carefully remove from the mold and cool.
Mix cheese with powder and vanilla extract.
Cut the cooled cake in half lengthwise. Put raspberries on the bottom layer, on top - a few tablespoons of cheese mass. Place the top layer on and let it soak in.
Melt the remaining dark chocolate and cream in a water bath. Drizzle the chocolate-cream mixture over the cake.
Decorate the cake with white truffles and cocoa.