Lenten chocolate cake with raspberry confit

This time we would like to cook a delicious cake with an intense chocolate flavor and berry acidity. It’s not just delicious, but also good for the Lenten.⠀

The calculation is for a 16 cm (6.3 inch) cake.

1. Sift the flour, and add sugar, cocoa, salt and baking soda; mix.
2. Add the water and the vegetable oil. Mix well.
3. Add the vinegar at the end, and mix again.
4. Bake the sponge biscuit in a 16 cm (6.3 inch) mold at 170C (338F) for about 40 minutes until a dry skewer. Cut the biscuit into 3 layers.

Heat the chocolate and water in the microwave until the chocolate dissolves. Punch the mix with a blender, and cover it with the cling film. Place the crème in the fridge for about 3 hours.

Mix the sugar with pectin, and pour the mixture into the raspberry puree. Bring the mass to a boil, and cook for 1 more minute.

Assemble the cake, following the next order: a biscuit layer – the crème (make the borders for the confit) – 1/3 confit – a biscuit layer – the crème (borders) – 1/3 confit – a biscuit layer. Decorate the cake with the remaining crème and confit.

Let the finished cake stabilize for 3 to 4 hours in the fridge.