Raspbarry

A chocolate cake that follows the ideas of French cake-making. A rich, almond and vanilla flavored cake I made for Paule’s birthday. I made this cake relatively high and contains four layers, but it can also be made as a two-layer cake. Fresh berries go well with this cake.

Preparation time: 20 min preparation, 45 min baking, 30 min cream preparation, and cake assembly.
Level: average
Quantity: one high 21 cm cake, made as two cake bases, for a 24-26 cm cake use 1/3 fewer ingredients.

Ingredients:
Cake bases:
220g room temperature butter
140g flour
2 teaspoons of baking powder
200g semi-dark baking chocolate
260g of sugar
2 teaspoons vanilla sugar
6 large eggs
0.25 teaspoon sea salt
150g almond flour
A few drops of almond extract (if possible)
50-70g for almond chips decoration

Cream:
250 g of semi-dark chocolate
150 g of unflavoured cream cheese
200 g of room temperature butter
150 g of sugar

Preparation:
1. Whisk the butter, sugar, and vanilla sugar into a white foam
2. Add eggs one at a time, whisking constantly
3. Add flour, baking powder, and almond flour
4. Melt the chocolate over low heat and add to the cake, mix into a smooth and fluffy dough
5. Set the oven at 170 degrees, line the bottom of the cake tin with baking paper, and pour the dough into half or equal amounts on each tin using a tin or two tins.
6. Bake the cake for about 45 minutes until the skewer is clean. Cool completely
7. Mix the cream components. Melt the chocolate on low heat and add to the cream, mix to a smooth and shiny cream
8. Cut the cooled cake base or cake basis in half, place one side on a large plate and cover with a few tablespoons of cream. Cover with the other side of the cake base. Repeat for all bases in the same way. Pour the rest of the cream generously on the last layer, spread the surface and sides of the cake.
9. Decorate the sides of the cake with almond chips. Using the baking paper, stick the almond chips on the sides of the cake.
10. Cover the surface of the cake with raspberries and blueberries, decorate with a spruce or mint branch. Let the cake stand cool overnight, by which time the flavors will even out.
Serve the cake to nice people.
Ready !!