80 g of dark chocolate
80 ml whipping cream 30%
* 1 glass with a capacity of 250 ml.
Put the oil, water, 1/4 cup of sugar and cocoa into a pot and bring to a boil. Remove from heat and leave to cool.
Sift the flour with the powder and soda. Separate the egg whites from the yolks and mix with a pinch of salt until stiff. At the end of mixing, gradually add the remaining sugar and mix until the mixture is thick and shiny. Then reduce the mixer speed and add one egg yolk at a time and slowly pour in the cooled cocoa mixture. Finally, add the dry ingredients in several portions. Pour into the cake tin on Wednesday. 24-26 cm lined with paper or greased with butter and sprinkled with breadcrumbs. Bake at 175 C for about 25-30 minutes. to the so-called dry stick.
Dissolve the jelly in hot water and leave to cool. Place 400 g of raspberries in a pot, add lemon juice and bring to a boil. Rub it through a strainer to remove the seeds. We leave it to cool. Mix the cream until stiff, then add sifted powdered sugar and raspberry puree. Then, while mixing, slowly pour in the liquid jelly and finally mix with the remaining raspberries. Spread it over the chocolate cake and put it in the fridge for a few hours.
Heat the cream very much and add chocolate pieces. Stir until dissolved and leave to cool slightly. Then pour it on top of the cake, spreading it evenly.
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