Chocolate raspberry cake recipe

cream with the puree. Dissolve the gelatine in hot water and add to the raspberry mixture. Then fold in the raspberries. Spread the raspberry cream on the chocolate base and place the last base on top.

Spread the chocolate cream for decoration (prepare this at the same time as the chocolate filling) over the surface and the edge and decorate the cake as desired with the rest of the cream. Garnish the edge with toasted flaked almonds.