200 g white chocolate
150 g unsalted butter
3 eggs (size M)
100 g sugar
200 g flour
1 teaspoon baking powder
200 g frozen raspberries
400 g whipped cream
400 g dark chocolate
50 g meringue tuffs
For the dough, chop 150 g of white chocolate and melt with the butter in a hot water bath. Grease a springform pan (26 cm diameter) and preheat the oven. Beat the eggs, sugar and 1 pinch of salt until creamy with a hand mixer. Then stir in the couverture butter in with a thin stream. Mix the flour and baking powder and quickly fold into the egg mixture. Chop the remaining white couverture and also mix in.
Pour the dough into the form and bake in the hot oven on the lower shelf for app. 15 minutes (test with sticks). When the dough is ready, take it out of the oven and let it cool down for about 20 minutes. Now prick holes in the dough with a wooden spoon and let it cool down.
Defrost the raspberries. For the icing, heat the cream in a pot (do not boil), break the dark chocolate into pieces (I always chop them into small pieces beforehand) and melt in the cream while stirring. The chocolate cream should be kept cold for about 25 minutes before further use. After the chocolate cream has cooled down, pour it onto the cake base which has already cooled down and is still in the mould and chill everything again for about 30 minutes.
Crumble the meringue and spread it on the cold cake. Now put the whole thing in a cool place for another 30 minutes. In the meantime puree the raspberries (except some for decoration) and pass them through a sieve. Take the cake out of the fridge and spread the raspberry mousse, which has been collected in a bowl, evenly over the meringue. Finally, spread the uncrushed raspberries as decoration.
A real calorie bomb, but this cake always goes down well.
circulating air: 150 degrees Celsius
app. 3 hours and 20 minutes