Cake Death by Chocolate

Try this delicious cake recipe:

Preheat the oven to 180 degrees. Grease a springform pan with high sides (23 cm ø) and line with parchment paper. Put the chocolate, muscovado (light brown cane sugar) and milk in a saucepan.

Stir over low heat until smooth. Remove from heat, add sugar and vanilla flavoring, then cool a tiny bit.

Beat egg yolks and sour cream in a baking bowl, then fold into chocolate mixture. Sift flour and baking powder over the top and stir into the mixture.

In a grease-free baking bowl, beat egg whites until stiff. Stir about 2 tbsp of the snow into the chocolate cake mixture to loosen.

Fold in the remaining snow with a metal spoon.

Pour the mixture into the prepared pan and bake for 45-55 min or

Bake until the top is firm to the touch. Cool the cake in the pan for 15 min, then turn out onto a wire rack, remove the pan and set the cake aside until cool.

Cut the cold cake diagonally into three layers thick on the spot.

Make the filling. To do this, heat the raspberry jam and 1 tbsp brandy in a small saucepan, brush two of the cake layers with the mixture. Set.

Place the remaining brandy in a saucepan along with the chocolate and butter. Heat slowly and stir until mixture is smooth.

Pour into a suitable bowl and cool until the mixture begins to thicken.

The bottom layer of cake

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