Ingredients for 4 people
For the cake
- 2 teaspoons chopped baking powder
- 2 teaspoons sifted flour
- Or teaspoon of soda
- Άνι cup of butter tea
- 2 teaspoons sugar
- 1 teaspoon chopped salt
- 2 eggs
- 100 grams of chopped chocolate couverture
- 1 teaspoon milk
- Instant coffee
- 1 teaspoon chopped walnuts
For the chocolate glaze
- 1/2 cup sour cream
- 120 grams of couverture, preferably bittersweet
- 1 teaspoon butter
For stuffing
- 1/2 amount of chocolate icing
- 1 cup raspberry jam
Implementation
For the cake
- After sifting the flour, measure it and sift it again with the baking powder, baking soda and salt.
- Beat the butter in the mixer and add the sugar in portions. Continue beating for a few minutes and add the eggs one by one.
- Then add the melted chocolate. Pour a teaspoon of instant coffee in the milk and add it to the mixture one after the other with the flour mixture.
- Stir the mixture lightly. Add the walnuts.
- Put the mixture in two round forms, buttered and floured. We do this to make two cake trays. Bake the cake in a medium oven for 45 minutes at 200 degrees with heating elements.
For the chocolate glaze
- In a pan heat the cream with butter for a few minutes to get a boil.
- When the butter melts, take the pot off the stove. Pour the cream into the chocolate pieces and mix until it becomes a uniform mixture.
- Let cool for a few minutes. If you want, store it in a sterile jar as it can be kept in the refrigerator for up to 2 weeks.
For assembling the cake
- After the cake trays have cooled and we unmold them, we prepare the filling. Take half the amount of chocolate icing and combine it with the raspberry puree.
- Then fill the first tray with this mixture and cover with the second. Cover the cake with the remaining chocolate icing and serve.