Chocolate and Raspberry Cake

Step 1

In a bowl sift the flour with the baking powder, add the sugar and a pinch of salt. Separate the yolks from the whites. In a container beat the egg yolks with the oil and water then add this mixture to the bowl with the flour and work the dough with a hand whisk. Whisk the egg whites with the cream of tartar until stiff using the electric whisk. Mix the beaten egg whites into the mixture, stirring slowly from top to bottom. Pour the dough into the previously greased and floured pan. Bake in a static oven at 160 ° C for about 1 hour and 10 minutes.

Step 2

Prepare the cream by working the mascarpone with the white chocolate cream, a few drops of raspberry flavoring and butter at room temperature in a bowl, then add the fresh raspberries. Let the cake cool down then make 3 discs by cutting the cake horizontally. Fill the states with the white chocolate cream with the help of a piping bag.

Step 3

Heat the jar of chocolate icing in a water bath by following the instructions on the package. Pour the icing on the surface of the cake by letting a few drops drop down the sides.

Step 4

Garnish the cake with fresh raspberries, some chocolate chips and cocoa pralines.