100 g butter
100 g dark chocolate
2 eggs (medium size)
1 dl sugar
1.25 dl fine wheat flour
1 tbsp cocoa powder
1 tsp baking powder
1.5 dl raspberries
1.5 dl sugar
0.5 dl water
2 egg whites
1 tbsp powdered freeze-dried raspberries
Heat oven to 200 degrees.
Melt the butter and chocolate together either in a pot or in the microwave oven. Add eggs and sugar and mix. Finally, mix the dry ingredients together and add to the mixture. Mix the batter until smooth and pour into a greased heart-shaped springform pan with a baking sheet tautened at the bottom. Sprinkle the raspberries on top. Bake the cake for approximately 10–15 minutes on the middle shelf.
Let the cake cool down. You can even cool it to refrigerator temperatures.
For the meringue, place water and sugar in a pot. Heat the mixture to 120 degrees, check with a thermometer. Just before the temperature reaches 120 degrees, start whipping the egg whites in a separate bowl with an electric mixer to make a foam. Drizzle the hot syrup slowly onto the foam while whisking. Continue whisking until the meringue is thick and shiny and has cooled down completely. Finally, add the powdered raspberries.
Spread the meringue on top of the mud cake. You can finish by browning the meringue using a kitchen torch.
Thank you for the recipe Pilvilinnan Anna.