for 6 people
- For the cake:
- 120 gr. flour
- 190 gr. sugar
- 70 gr. cocoa
- 6 eggs
- For the raspberry jam:
- 250 gr. raspberry
- 100 gr. sugar
- 50 gr. water
- 10 gr. pectin
- For the syrup:
- 100 gr. sugar
- 200 gr. water
- Raspberry liquor or other alcohol
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35 à 40 mn. |
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30 mn. 220°C.(th.7/8)/425-450°F |
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- Preheat oven to 220 ° C. (th.7 / 8)
Prepare the cake:
In a bowl, warm in a bain-marie eggs and sucre.Lorsque preparation is warm, remove it from the water bath and mount up to the formation of a ribbon until completely cooled.
- Tamissez flour and cocoa, add them to the previous preparation by lifting upward.
Bake for 30 minutes.
- Prepare the jam:
In a pan, pour the water and 90 gr. sugar. Caramelise made until a blonde color.
Mix the remaining sugar and pectin.Add the caramel mixture and raspberries, stirring vigorously.
Cook 1 min. and let cool. (If the jam is too thick you can add water).
For the raspberry syrup, pour the water and sugar in a small saucepan, bring to boil and turn off the fire. Let cool and add the alcohol of your choice.
- For assembling the cake:
Cut the cake into two in the direction of thickness. Dampen the first disc of syrup.
Coat it with raspberry jam.
Place over the second disc also soaked in syrup. Cover with remaining jam and decorate with fine chocolate shavings.
French