Amaretto chocolate cake with raspberries

For 12 pieces
  • 4 eggs (size M)
  • 120 g Sugar
  • 2 Packet Vanillin sugar
  • 120 g flour
  • 2 EL Cocoa powder
  • 5 g baking powder
  • 4 sheet Gelatine
  • 300 g Whipped cream
  • 250 g Mascarpone
  • 50 ml Almond liqueur
  • 375 g Raspberries
  • 150 g Dark chocolate couverture
  • 1 EL Butter
  • 60 g Amarettini
  • baking paper
  • 1 Freezer bags
75 minutes
very simple
For the Beat the biscuit eggs, 2 tablespoons of cold water, sugar and 1 packet of vanilla sugar until frothy. Mix the flour, cocoa and baking powder and sieve to it. Carefully undergo. Spread the mixture on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 12–15 minutes. Turn down on a damp tea towel, peel off the baking paper immediately. Halve the bottom lengthways. Let the biscuit cool down
Soak the gelatine in cold water. Use the whisk of the hand mixer to beat 200 g of cream and 1 packet of vanilla sugar until stiff. Beat the mascarpone with the whisk of the hand mixer until creamy. Carefully fold the cream into the mascarpone. Warm the liqueur, squeeze out the gelatine well and carefully dissolve in the amaretto. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Sort the raspberries and fold into the cream
Place a rectangular cake frame around a sponge cake base. Spread the cream evenly on top, finish with the other sponge cake and refrigerate for about 2 hours. Roughly chop the couverture. Heat 100 g cream in a saucepan, remove from heat and melt the chopped couverture in it. Add butter and melt. Remove the cake from the frame with a knife and spread the couverture on top. Put the amarettini in a freezer bag and coarsely chop with a rolling pin. Sprinkle the cake with the crumbs and chill for about 30 minutes
Waiting time about 2 1/4 hours
1 piece approx.:
  • 370 kcal
  • 1550 kJ
  • 8 g ​​protein
  • 21 g fat
  • 34 g carbohydrates


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