Cocoa cake with raspberries

ingredients

Cocoa dough:

5 pcs eggs 150 g granulated sugar 125 g flour plain special 00 Extra 25 g cocoa powder 5 tbsp vegetable oil pinch of salt

cocoa cream

125 g butter 1/4 can sweetened condensed milk 2 tbsp cocoa

cocoa powder

cocoa powderh3 class=”title-red-small”>still need

dark chocolate to drizzle over cake and frosting freeze-dried raspberries for garnish

progress

Our traditional Easter cake.

1.

Cesto: Separate the egg whites in a whisking bowl, set the yolks aside. Beat the egg whites with a pinch of salt until stiff, then add the sugar by tablespoonfuls, beating steadily. Beat thoroughly until the snow holds its shape.

2.

Add the egg whites to the sweet egg whites, on reduced speed, gradually alternately with one egg yolk and one tablespoon of oil and beat until smooth.

3.

Mix the flour and cocoa together and carefully fold by hand through a sieve using a fork into the whipped cream just until all the ingredients are combined.

4.

Transfer the cake into a cake tin lined with baking paper, with the sides buttered and place in an oven preheated to approx. 150-160 °C. Bake for 40 minutes.

5.

Remove the tin with the baked crust from the oven onto a wire rack and leave to cool for a few minutes. Then disassemble the pan and fold the casing bottom side up, remove the baking paper and leave to cool completely. Place back in the tin, cover with cling film and refrigerate overnight.

6.

Cream: Place the butter and condensed milk in a bowl and beat with a hand beater until smooth. Both ingredients must be at the same temperature, otherwise the cream may curdle. Finally, whisk in the sieved cocoa powder and refrigerate the cream.

7.

Finish the cake: Cut the cooled cake into 2 slices, spread the cream on the bottom slice and cover with the other slice. Brush the sides and top with cream, sprinkle with grated chocolate and drizzle with chocolate melted in a water bath. Decorate the chocolate top with freeze-dried raspberries.

8.

Good taste!