Weekend inspiration for Raspberry Cake

Ingredients for biscuit:

120 g cooking chocolate

6 eggs

120 g sugar

½ packet of baking powder

 

For the raspberry cream:

200 g raspberries

3 teaspoons sugar

1 teaspoon cornstarch

 

Additional:

300 ml whipping cream

dark chocolate (for sprinkling)

 

Preparation:

Melt the cooking chocolate over a double boiler and set aside. Whisk the egg whites with the sugar until stiff peaks form, then set aside. In a separate bowl, beat the egg yolks until frothy. Add the baking powder and melted chocolate, and mix briefly. To prepare the raspberry cream, cook the raspberries, sugar, and cornstarch over low heat, stirring constantly, until the mixture thickens. Allow it to cool completely. Once the sponge has cooled, spread it with the raspberry cream, then top with whipped cream. Finish by decorating with grated dark chocolate and chopped raspberries.