A nice light cake with cream without butter or margarine, with raspberries and chocolate, leaves no one indifferent!

Ingredients

Biscuit

5 eggs

10 tablespoons sugar

9 tablespoons not full of flour

50 ml of milk

50 ml of oil

4 tablespoons full of quality cocoa

1 baking powder

Cream

500ml of milk

1 bag of nougat premium pudding powder

6 tablespoons sugar

100g of cooking chocolate

10 g of ground gelatin

and more

300ml whipping cream

Ganache

200 ml whipping cream

150 g of cooking chocolate

and more

300-400g of fresh raspberries

Preparation

1.Biscuit Prepare a round mold for cake no.26 and line the bottom with baking paper. Preheat the oven to 180 degrees.

2.Whisk the whole eggs with the sugar until they turn white and add oil and milk. Mix the flour with the baking powder and sift into the egg mixture. Add more cocoa and mix everything by hand, stirring with a whisk.

3.Pour the mixture into a mold and bake at 180 degrees for 25 to 30 minutes. Try whether the biscuit is ready by stabbing it with a toothpick and if it is dry, take it out of the oven. Cover with foil and let it cool a bit.

4.Take the cooled biscuit out of the mold and cut it into two parts. Put one on a plate on which we will stack the cake and return the hoop around it.

5.Cream For the cream, put the milk on the hob, leaving 1dl to stir the pudding. Pour the pudding and 6 tablespoons of sugar into a bowl and mix with the milk. When the milk boils on the hob, combine it with the pudding and return to the heat and reduce the temperature. spoons of water and wait for it to swell and mix into the hot pudding. Combine everything well and leave to cool. Whisk the cream and mix it with the cooled pudding. Make everything together well and you will get a fine light cream.

6.Ganache Heat the cream on the hob, but be careful not to reach the boiling point, remove it from the heat and stir in the chocolate. Stir constantly with vigorous movements to melt the chocolate. Leave it to cool.

7.Arrange the cake by placing raspberries on the first part of the biscuit, the amount you want, then 3/4 of the cream and then the second part of the biscuit. Lightly press with your hands and spread half of the rest of the cream on the cake and leave half for decoration. We leave the cake in the fridge overnight. I also left two to three tablespoons of ganache and mixed it with pudding cream and decorated the cake tomorrow. So the next day when the cake cooled down well and tightened, I took off the hoop and decorated the cake with this cream and raspberries. I fresh raspberries for the cake, and I decorated the frozen.You do as you please.

Serving

Serve well chilled!