Chocolate Caramel Raspberry Cake

Incredibly delicious, layered chocolate cake, with two delicious creams inside: one with raspberries, and the other with caramelized caramelized condensed milk. The sour taste of the raspberry perfectly balances the sweetness of caramel – and it all melts deliciously in the mouth.

You need:

Chocolate cake:
6 small eggs
150 g dark chocolate (70%)
150 g butter
170 g sugar
150 g wheat flour
0.5 tsp baking powder
0.5 tsp baking soda

200 g unflavored cream cheese
300 g whipped cream
50 g sugar
1 tsp vanilla sugar
150 g raspberries + 100 g for decoration
95 g caramelized condensed milk

To add juiciness:
about 1 dl coffee
(2 tbsp cognac + 4 tbsp water)

Caramel sauce:
95 g caramelized condensed milk
30 g whipped cream

Melt the chocolate and butter in the same pot in hot water. Stir from time to time, and raise to cool when the chocolate has evenly melted. Add sugar to the chocolate mix and leave it to cool for about 15 minutes. Separate egg yolks from whites. Add the egg yolks immediately to the chocolate mix. Whisk egg whites in a separate bowl into a strong foam. Add half the egg white foam gently into the dough. Mix flour, baking powder and soda. Sift the flour mixture into the dough and gently stir up from the bottom. Now add another half of the egg white foam and mix it carefully into the dough. Pour the whole cake dough into a springform pan (21cm) lined with baking paper and bake at 170 degrees for about 30 minutes until the cake has risen nicely and a wooden stitch put in the centerpiece is more or less dry.

Let the chocolate cake cool completely down.

To make cream, whisk the cream cheese, fresh cream, sugar and vanilla sugar into an even thick cream. Put one third of the cream in a separate bowl and add the pureed raspberries. Add 95 g of caramelized condensed milk into the rest of the cream.

To make a caramel sauce, cook the cream and caramelized condensed milk inside a small pot until the mixture becomes a homogeneous sauce.

Cut the chocolate cake into three equal layers.
Put one layer of chocolate cake onto a cake tray moisten it a little with coffee and spread it with raspberry cream. Put on the next layer of chocolate cake, moisten it and then apply a cream of caramelized condensed milk. Put the last cake layer on top and spread with the remaining cream. Put the raspberries on top and dribble the cake over with caramel sauce.

If you can bear to wait, let it cool for a few hours in the refrigerator, but if not, start eating right away! Of course, it’s even better after it has stayed for overnight!