Greetings my dear Are there any chocolate lovers here? If you like creamy, chocolate cakes this is just for you. Rich, delicious and easy to prepare. I prepared the crust with walnuts, you can use any nuts. The crust prepared in this way melts, it is not felt when eating a cake. If you like a slightly thicker crust, use flour instead of walnuts. And so the cake is very tasty and you get thicker crusts. The only thing you need to pay attention to is the cooling cream. Cooking the cream is quick and easy. Just be patient and cool it down well before you start whipping it. In my case, it cooled down completely in 1.5 hours in the refrigerator. You will know when it is cold enough, when you take the bowl in which the cream is and shake it, if the cream is firm it is ready to be whipped. I hope you like it
You will need
For 1 cover (3 times, because we make 3 covers)
3 large egg whites (115 gr)
100 g of sugar
30 g of ground walnuts
20 g cocoa powder
For chocolate cream
9 egg yolks
400 ml of milk
150 g of sugar
1 chocolate pudding (40 gr)
40 g cocoa powder
200 g chocolate (I used 100 g dark and 100 g Milka noisette)
150 g butter
For raspberry filling
400 g of defrosted raspberries (I used 300 g of raspberries and 100 g of cherries)
110 g of sugar
1 vanilla sugar
1 raspberry pudding (40 gr)
50 ml of water to stir the pudding
50 g butter
For decoration
100 g of chocolate
40 g of cooking cream
Mold diameter 22 cm or slightly larger
The crust is baked at 180 C, 10 15 min
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