Raspberry Chocolate Cake

174 0

120 minutes

1.: Beat the egg whites with water and salt to form snow, fold in the sugar, as well as the egg yolks. Put the dough in a 28 cm dish and cook at 180 degrees for 30 minutes.Bake, cool and cut 3 times. Place a base on a cake plate.
2.: Chocolate with powdered sugar, liqueur and 2 tablespoons. Dissolve the cream in a double boiler and let it cool. Beat the cream with the sugar and cream stiffener, pour a quarter under the chocolate and spread on the sponge cake.
3.: Mash 250 grams of raspberries with 30 grams of powdered sugar and add to the second third of the cream. Place the second base on the chocolate cream and the raspberry cream on top. Place the third base .
4.: Brush the cake with the rest of the cream, sprinkle tuffs on the cake and top with the rest of the raspberries. Dust the center with cocoa.