INGREDIENTS
Biscuit:
3 eggs L
225 g brown sugar
75 ml of oil
90 ml of coffee
225 g flour
60 g pure cocoa powder
10 g baking powder
5 g baking soda
1 tablespoon honey
A pinch of salt
1 teaspoon apple vinegar
Chocolate and raspberry cream:
200 g dark chocolate
200 g of cream 35% mg
100 g milk
310 g raspberry jam
5 grams of neutral gelatine powder
35 g water
Syrup:
35 g raspberry jam
80 ml water
Decoration:
Chocolate ornaments
Dried marinades
Pure cocoa powder
PREPARATION
Biscuit:
Two 18 cm round moulds. We put some vegetable paper on the bottom of each mould.
Preheat the oven to 170ºC
In a bowl put the flour, the cocoa, the yeast, the baking soda and the salt. We sifted.
Put the sugar and eggs in a bowl, beat until they are sparkling and the sugar has dissolved a little.
Add the oil, whip, milk, whip. Add the vinegar and then gradually add the dry ingredients, flour, cocoa, etc. Beat until smooth.
Pour into each mould and divide the dough into two equal parts.
We baked for about 35 minutes.
Let it cool on a rack.
Chocolate and raspberry cream:
We exchange the chocolate and put it in a bowl, heat the hot cream and pour it into the chocolate, mix until it is well mixed. Let cool until creamy.
We put to hydrate the gelatine with the water. Heat it for a few seconds in the microwave and add it to the jam. We mix well. Add to the chocolate cream and mix well.
Syrup:
In a cup put the jam and water. Microwave for a few seconds and mix well.
Mounting
Cut each of the biscuits horizontally.
Place a layer of sponge cake on a plate, put some of the syrup on it and fill it with a little cream. Add another layer of cake and repeat the same operation. We ended up putting cream all over the cake. We've been in the fridge for at least six hours.
We decorate to our liking with chocolate ornaments and dry meringues sprinkled with cocoa.
Very Beautiful💜 Food
Thanks very much.