Layered cake with chocolate and raspberries
The decoration of this failed a bit but the taste is great. Letting it rest in the fridge for a few hours before serving does not hurt it.
2tsp Vanilla powder
80g Cocoa powder
1tsp Baking powder
1tsp Baking soda
A bit of salt
The chocolate filling
200g Melted Sugar
1½-2dl Creme Fraiche (you can add more or less depending on preference)
The raspberry filling
1½dl Raspberry pure (boiled raspberries)
1 leaf of gelatin
1-1½sp Hot water
The whipped cream
The cake: Mix the eggs and the sugar until the liquid becomes light and fluffy. Then mix in the rest of the ingredients - the flour should be last, don’t mix for too long once it is in. Bake in the oven at 170 Degrees Celsius for about 30min.
Chocolate filling: Melt the chocolate. Pour the creme fraiche into the chocolate a little at the time while stirring. Do not pour the chocolate in to the creme fraiche (especially if it is cold), this might make the mixture grainy.
Rapsberry filling: Mix in the sugar while the raspberry is boiling. Leave the leaf gelatin in cold water for 10min - den take it out of the water and mix it with the warm water until the gelatin is completely melted then pour it into the raspberry pure and stir. Let it cool till it start stiffening before using (it should not be completely stiff)