Autumn has come… and I don't necessarily feel it because of the weather, as I like it when it's cooler :)) but… school has started too. Waking up in the morning, running to school or kindergarten, lessons and worries… The post-holiday accommodation is a bit difficult and they all came over me like a bunch, so I apologize for being behind with the posts and for not celebrating the beginning of the school year together . :))
- For the countertop:
- 200 g butter
- 150 g sugar
- 5 eggs
- 150 g flour
- 100 g milk chocolate
- 100 g ground walnuts
- 1 sachet of Dr. Oetker vanilla pudding
- 1 old vanilla Dr. Oetker
- 1 baking powder Dr. Oetker
- For the cream:
- 500 ml whipped cream
- 2 sachets of Bourbon Dr Oetker vanilla sugar
- 200 g raspberries
- 1 teaspoon of Dr. Oetker rum
- 1 cream hardener Dr Oetker
Preparation Chocolate cake with raspberries:
The soft butter, which I partially melted, mixes with the sugar and vanilla sugar until it becomes fluffy like a cream. Add the yolks, one by one, mixing well after each one. Flour mixed with baking powder and pudding is incorporated into the cream obtained, followed by ground walnuts and grated chocolate. Whisk the egg whites with a pinch of salt, then incorporate them into the composition, in 2-3 rounds, mixing gently with a spatula.
Pour the composition into a tray (24 cm in diameter) lined with baking paper and bake on medium heat for about 40-50 minutes. Remove the top on a grill and leave to cool.
The cooled top is hollowed out with the help of a teaspoon, taking care to leave an edge about 2 cm thick. We put the pieces of countertop that we took out in a bowl and crush them well by hand.
Cream for freshly removed cream from the refrigerator mix until it begins to gain consistency. Add vanilla sugar, rum essence and whipped cream hardener. Continue mixing until it hardens. Then add 2/3 of the dough and raspberry crumbs and mix gently.
Pour the cream over the hollow top and cover with the rest of the crumbs.