Chocolate Cake with Raspberry Center

For the chocolate cake, first prepare the sponge. Separate the eggs and beat the egg whites with sugar and salt until stiff. Beat the egg yolks until smooth. Mix and sift the flour and cocoa.

Fold the egg yolks into the snow, then carefully fold in the flour and cocoa mixture. Fill a 26-cup cake springform pan or a 26-cup ring placed on a baking sheet lined with baking paper and a 20-cup cake springform pan or a 20-cup ring with the mixture. Bake the bases in an oven preheated to 220 °C for about 15 minutes.

For the drink, bring the water and sugar to the boil, remove from the heat and add the raspberry brandy.

For the raspberry center, soak the gelatin in cold water. Heat the raspberries, mash them and pass them through a sieve.

Stir in the sugar and dissolve the soaked gelatin in the still warm raspberries. Place a springform rim around the smaller sponge cake, soak well and spread the raspberries evenly on top. Refrigerate for 2 hours.

For the chocolate-curd whipped cream, melt the cooking chocolate in a water bath. Soak the gelatine in cold water, whip the whipped cream with the sugar until stiff and stir in the curd until smooth.

Dissolve the gelatine in a small saucepan, mix with a little curd and add to the remaining curd. Mix with some cooking chocolate, add remaining cooking chocolate and fold in immediately. Finally, mix in the whipped cream.

Cover the large sponge cake with a

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