Chocolate Cake with Raspberries

Preheat the oven to 180 °C top-bottom heat. Grease and flour a cake pan.

Melt butter and chocolate in a hot water bath while stirring. Place the eggs and sugar in a bowl and beat with a hand mixer until light and fluffy. Gently fold the flour and chocolate cream into the egg mixture. Pour the batter into the pan, smooth it out and bake for about 35-40 minutes. Then remove the chocolate sponge cake from the mold and let it cool on a wire rack.

Whip the whipped cream until stiff, adding the vanilla sugar. Wash and sort the raspberries as needed.

Cut the cake base in half crosswise. Place the bottom cake layer on a plate, drizzle with raspberry brandy, and spread with the whipped cream. Spread half of the raspberries on top and cover with the second layer. Place the remaining raspberries on top and dust with powdered sugar.

Refrigerate the cake until serving.

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