This period I experiment with chocolate cakes. This one is delicious and creamy and raspberries give a beautiful freshness combined with the chocolate.
  • 12 egg whites
  • 12 tablespoons sugar
  • 3 egg yolks
  • 3 sachets vanilla puddings
  • 150 g grated chocolate
  • 1 sachet baking powder 
  • 1sachet vanilla sugar
  • 850 ml whipped cream
  • 200 g butter or margarine
  • 400 g of cooking chocolate
  • 100 g of white chocolate
  • 300 g of nougat chocolate
  • 300 g of frozen raspberries
  1. Whisk the egg whites with the sugar, then add the egg yolks.
  2. Mix the pudding powder, chocolate, baking powder and vanilla  aside and add to the whipped egg whites. Stir well. Bake in a baking tray coated with baking paper for 20 minutes at 180 degrees. Cool and divide into 3 strips.
  3. The cream mixture is melted at a moderate temperature without boiling, it is nicely mixed and cooled in the refrigerator to tighten.
  4. Arrange biscuit, 1/3 cream, half raspberries, then again biscuit, cream and the rest of the raspberries, add then the third biscuits the whole cake is coated with the rest of the cream.