Chocolate Raspberry Torte

Directions

1. 1
   Preheat the oven at 180 degrees Celsius.
2. 2
   In a bowl, whisk the eggs and 90 grams of granulated sugar.
3. 3
   Add the cocoa powder and the flour. Stir well.
4. 4
   Pour the batter into a pan of 22 centimeters in diameter (either in silicone or lined with parchment paper).
5. 5
   Bake the cake for 30 minutes.
6. 6
   Let the cake cool and unmold onto a wire rack.
7. 7
   Start preparing the mousse by first letting the gelatin sheets soften in cold water.
8. 8
   Whip the cream until it turns into whipped cream.
9. 9
   In the mixer bowl, pour the mascarpone (keep 2 tablespoons for the gelatin ), the fromage blanc, 100 grams of granulated sugar, and the vanilla sugar.
10. 10
    Whisk to obtain a homogeneous mixture.
11. 11
    Wring the gelatin. Heat 2 tablespoons of mascarpone in the microwave to melt the gelatin in it. Mix well with a fork.
12. 12
    Gradually add this mixture to the mascarpone / cream cheese and sugar preaparation.
13. 13
    Add the whipped cream by gently lifting the mixture with a spatula.
14. 14
    Cut your cake in 2 pieces across the width.
15. 15
    Leave a first half in the bottom of a cake ring.
16. 16
    Cover with half of the mousse, then top with the raspberries (approximately 375 grams), and pour the remaining mousse.
17. 17
    Cover with the second half of the cake.
18. 18
    Cover the mold with cling film.
19. 19
    Refrigerate for at least 5 hours.
20. 20
    When ready to serve, place a knife inside the pastry ring to unstick.
21. 21
    Grate a bar of chocolate to get the decoration chips of the top and add the raspberries.