Ingredients

Sponge biscuit
flour
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.75 cup
180 g
6.30 oz
5.94 fl oz
cocoa
2 tbsp
30 g
1.05 oz
0.99 fl oz
salt
0.25 tsp
1.62 ml
baking soda
1 tsp
4.92 ml
water
1 cup
225 g
7.88 oz
7.42 fl oz
vegetable oil
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
apple vinegar
1 Tbs
Creme
bitter chocolate
1.75 cup
420 g
14.70 oz
13.86 fl oz
hot water
1.50 cup
350 g
12.25 oz
11.55 fl oz
Confit
raspberries
1.25 cup
300 g
10.50 oz
9.90 fl oz
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
pectin NH
0.50 tbsp
6 g
0.21 oz
0.20 fl oz

Method

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.

Sponge biscuit

  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.

Creme

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.

Confit

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.

Cake assembling

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.