Raspberry chocolate birthday cake

Name: Raspberry chocolate birthday cake
Ingredients: 3 eggs; 50 g butter; 3 tablespoons sugar; 3 tablespoons cocoa; 1/2 teaspoon rum extract; 1/2 teaspoon almond extract; 3 tablespoons flour; 1 teaspoon baking powder; 50 g Milka milk chocolate; 100 g Milka raspberry-cream-filled chocolate; 50 g cream with at least 20% fat; 100 g cream with at least 20% fat; 100 g 75% chocolate; 100 g Milka raspberry-cream-filled chocolate; 15 g butter; 10 g flaked almonds; 1 set Dr. Oetker decorative letters

Dessert - Raspberry chocolate birthday cake by stefania L. - Recipia

Raspberry chocolate birthday cake with two thin cocoa sponge layers, a chocolate and raspberry cream filling, and dark chocolate glaze. When sliced, the low layers are clearly visible, and the filling tastes like fondant sweets. I choose a bar with plenty of raspberry filling, not just a hint of raspberry flavor. Prep: 25 minutes. Cook: 23 minutes. Rest: 130 minutes. Total time: 178 minutes. Servings: 4. Approximately 630 kcal and 12 g protein per serving.

Ingredients

For the sponge

3 eggs
50 g butter
3 tablespoons sugar
3 tablespoons cocoa
1/2 teaspoon rum extract
1/2 teaspoon almond extract
3 tablespoons flour
1 teaspoon baking powder
50 g Milka milk chocolate

For the filling

100 g Milka raspberry-cream-filled chocolate
50 g cream with at least 20% fat

For the glaze and decoration

100 g cream with at least 20% fat
100 g 75% chocolate
100 g Milka raspberry-cream-filled chocolate
15 g butter
10 g flaked almonds
1 set Dr. Oetker decorative letters

Preparation

1. Heat the oven to 180°C and line a large baking tray with parchment paper. Beat 50 g softened butter with 3 tablespoons sugar, then add the yolks of the 3 eggs one at a time. Fold in 3 tablespoons cocoa, the egg whites beaten to stiff peaks, 1/2 teaspoon each of rum and almond extract, then 3 tablespoons flour mixed with 1 teaspoon baking powder. Finally, add 50 g finely chopped Milka milk chocolate. 2. Spread the mixture in a thin layer and bake for 15 minutes, until the edges are baked and the center is no longer shiny. Leave the sponge to cool for 20 minutes, then cut out two 12 cm circles. 3. Melt 100 g Milka raspberry-cream-filled chocolate with 50 g cream with at least 20% fat over low heat for 3 minutes, until smooth. 4. Place one sponge circle in a springform pan, spread the cream over it, then place the second circle on top. Refrigerate the cake for 60 minutes. 5. Heat 100 g cream with at least 20% fat for 2 minutes, until hot but not boiling. Remove the pan from the heat, add 100 g 75% chocolate and 100 g Milka raspberry-cream-filled chocolate, broken into pieces, then stir for 3 minutes. Stir in 15 g butter until melted. 6. Chill the glaze in the fridge for 20 minutes, until thickened but still pourable. Pour it over the cake, sprinkle with 10 g flaked almonds and decorate with Dr. Oetker letters, using a piping bag. Refrigerate the cake for another 30 minutes.

Notes

The sponge is spread very thinly and can brown quickly around the edges, so check it at the 12-minute mark, especially if your tray is dark-colored. For the middle layer, choose chocolate with raspberry filling. A bar flavored only with raspberry won't give the same texture. The leftover cutouts can be eaten as they are, like brownies, or sandwiched with cream to make little cakes. The cake keeps covered in the fridge for up to 3 days. Leave it on the counter for 15 minutes before slicing, since the cream firms up when cold. I serve it with coffee. It contains gluten, eggs, dairy and almonds.