Chocolate raspberry cake

• 75

  g

  Dark chocolate

• 50

  g

  Butter

• 1

  dl

  Sugar

• 1

  tsp

  Vanilla powder

• 1

  Pinch of salt

• 1

  Egg

• 1

  tbsp

  Cocoa powder

• 1

  dl

  Flour

• 3

  dl

  Liquid cream

• 300

  g

  Cream cheese

• 250

  g

  Chocolate

• 1

  tbsp

  Irish cream liquor

• 4

  dl

  Raspberries

• 0.5

  dl

  Sugar

• 2

  tsp

  Agar agar

• 150

  g

  Thin mint chocolates

• Add sugar, vanilla and egg and mix well.
• Mix cocoa with flour and add them in the mixture through a sifter. Mix again.
• Stir the cream cheese until it is soft.
• Whip the cream.
• Mix 2 tbsp of cream cheese in the melted chocolate.
• Add cream cheese, chocolate and liquor in the whipped cream and mix well.
• Refrigerate the cake for at least two hours.
• Boil the berries, sugar and 0.25 dl juice for 5 minutes.
• Mix agar agar with 0.25 dl cold juice and add it in the kettle stirring well.
• Boil for 2 minutes, then let the mixture cool until it is lukewarm.
• Cover a soup plate with plastic foil and pour the raspberry mixture on it. Refrigerate for 2 hours.
• Add the rashberry layer on top of the cake. Decorate with thin mint chocolates.
• Melt butter and 75 g chocolate in a kettle.
• Pour the dough in a springform cake pan and bake in 175°C for 15 minutes.
• Melt 250 g chocolate (milk or dark)
• Pour the mixture on top of the cake still in the pan (first make sure it is not warm anymore).