Choco choc raspberry cake

Do this:
1. Preheat the oven to 225 degrees celsius and grease your baking pan with butter.
2. Melt the butter in a saucepan along with the chocolate over low heat.
3. Beat the eggs and sugar porous in a bowl.
4. In another bowl, mix flour and baking powder thoroughly.
5. Pour the chocolate mixture into the egg and sugar mixture and whisk together. Add the flour mixture and fold gently until everything is well mixed.
6. Pour the batter into the baking pan and bake the cake in the middle of the oven for 12 minutes. Allow the cake to cool, and then put it in the fridge. Let the baking mold’s edges remain.

Ingredients (chocolate mousse):
200g dark chocolate
4 egg yolks
3 dl whipping cream

Do this:
1. Melt the chocolate over a water bath or in the microwave.
3. Mix one egg yolk at a time into the melted chocolate.
4. Whip the cream and add a little bit of cream at the time to the chocolate while whisking.
5. Pour the mixture over the chocolate cake and let stand in the fridge until the mousse has solidified completely or at least 4 hours.

Ingredients (chocolate icing):
50 g dark chocolate
25 g butter

Do this:
1. Melt chocolate and butter together in a saucepan. Let cool in the fridge and mix regularly. It is ready to be poured over the cake’s edges when it has started to thicken a little and is completely cold.
2. Remove the baking mold edges and put the glaze over the cake.

Ingredients (raspberry butter cream):
2 egg whites from large eggs
1 dl sugar (200 g)
125 g unsalted butter
75 g fresh raspberries
pink color gel

Do this:
1. Whisk the egg whites to stiff peaks in a heatproof bowl.
2. Fill a saucepan with water on which the bowl fits in and covers the opening completely. Boil the water and put on the bowl. Add the granulated sugar and beat with an electric whisk until the sugar crystals have melted completely. Remove the bowl from the heat and continue whisking until the bowl to cool.
3. Whisk in a little butter at a time and continue whisking until you get a fluffy butter cream.
4. Use a fine sieve and squeeze the raspberries against it and add the juice to the butter cream. Be sure to scrape the bottom! Whip the butter cream some more until everything is well mixed. Add a bit of pink color gel if you like.
5. Pipe the butter cream on top of the cake.

Top with fresh raspberries!