Chocolate cake with raspberries

Delicious chocolate and truffle cake, tinted with raspberry flavor. Preparing, of course, not in half an hour, but it turns out very tasty.

Ingredients

• Genoese biscuit (for one biscuit, you need two):
• 60 g flour
• 35 g unsweetened cocoa
• 3 eggs
• 95 g sugar
• 25 g butter
• Raspberry ganache:
• 150 g raspberries
• 25 g powdered sugar
• 200 g dark chocolate
• 200 g butter at room temperature
• Syrup for impregnation:
• 100 g water
• 50 g sugar
• 60 g raspberry juice
• Raspberry marmalade:
• 300 g raspberries
• 150 g sugar
• 1 tsp with a slide of agar-agar

Directions

1. Let's start with marmalade. Mix sugar with raspberries.
2. Stirring, heat over low heat until the sugar dissolves.
3. Puree the mass with a blender and rub through a sieve to remove the bones.
4. Then add agar-agar and bring to a boil (otherwise the agar will not harden).
5. Put cling film in a form for solidification and pour a slightly cooled mass on top. Put in the refrigerator to harden.
6. Now let's get to the biscuits. Melt the butter in a water bath.
7. Mix eggs with sugar.
8. Beat in a lush creamy mass, for this you need to beat for at least 8 minutes. Preheat the oven to 180 degrees.
9. Sift cocoa and flour to eggs with sugar.
10. Gently mix with a spatula from the bottom up, until the ingredients are completely combined.
11. Add melted butter and stir until it is evenly distributed over the dough.
12. Cover the baking dish with parchment, pour the dough. Bake until cooked (about 15-17 minutes) at a temperature of 180 degrees.
13. Put the finished biscuit on the wire rack and cool. Then cut into two cakes. Repeat the whole procedure again and bake the second biscuit. In total, you get 4 cakes.
14. Let's make the raspberry ganache. Melt the chocolate in a water bath.
15. Mix raspberries with powdered sugar, puree with a blender and grind through a sieve.
16. Add raspberries to chocolate. Mix.
17. Add room temperature butter to a slightly cooled mass, mix or beat with a mixer until smooth. Place the ganache in the refrigerator for 2 hours.
18. For impregnation, mix water with sugar and bring to a boil.
19. Then add raspberry juice.
20. Boil until syrupy.
21. Assembling the cake: in a detachable form (I immediately used a substrate for the cake instead of the bottom, so that I didn’t have to transfer it later), put the biscuit, soak in syrup, cover 1/3 of the ganache.
22. Put 2 cakes, soak, put a layer of marmalade on top.
23. Lay out 3 cakes, soak, cover with another part of the ganache, lay out 4 cakes, cover the top with the remaining ganache and leave a little on the walls. Put the cake in the refrigerator for a couple of hours. Then remove from the mold, line the sides with ganache and decorate to taste.
24. Raspberry chocolate cake is ready!