This period I experiment with chocolate cakes. This one is delicious and creamy and raspberries give a beautiful freshness combined with the chocolate.
Ingredients:
Biscuit
- 12 egg whites
- 12 tablespoons sugar
- 3 egg yolks
- 3 sachets vanilla puddings
- 150 g grated chocolate
- 1 sachet baking powder
- 1sachet vanilla sugar
Cream
- 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
Preparation:
- Whisk the egg whites with the sugar, then add the egg yolks.
- 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.
- The cream mixture is melted at a moderate temperature without boiling, it is nicely mixed and cooled in the refrigerator to tighten.
- 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.
