Chocolate cake with raspberry marmalade

Cake "Raspberry truffle" - very tender and juicy, it is simply saturated with raspberries.

Ingredients

• For the biscuit:
• Almond flour - 120 g
• Wheat flour - 25 g
• Sugar - 150 g
• Eggs - 5 pcs.
• Cocoa - 25 g
• Baking powder - 1 teaspoon
• Vegetable oil - for greasing the mold
• For syrup:
• Water - 100 ml
• Sugar - 50 g
• Raspberry puree - 60 ml
• Cognac - 30 ml
• For cream:
• Raspberry puree - 100 ml
• Cognac - 30 ml
• Sugar - 30 g
• Chocolate - 200 g
• Butter - 200 g
• For marmalade:
• Raspberries - 300 g
• Sugar - 150 g
• Agar-agar - 5 g
• For glaze:
• Chocolate - 100 g
• Cream 33% - 150 g

Directions

1. Let's start cooking with marmalade, we will make raspberry marmalade. (I made on the basis of agar-agar, but if you can’t find it, replace it with gelatin.)
2. We send raspberries (300 g) to a blender and grind. (I used fresh raspberries, but you can use frozen.)
3. Pour the raspberries into a saucepan or into a container that can be put on fire. Add 150 g of sugar. (If raspberries are sour, use more sugar.)
4. We put the raspberries on the fire and, stirring, dissolve the sugar. Raspberries should not boil!
5. Pass through a fine sieve. (I took two strengths of different sizes and put them on top of each other. I put a double sieve in case the sieve suddenly turns over, I don’t want to redo it twice.)
6. When you pass the raspberries through a sieve, you will be left with a lot of seeds that do not go into the cake. I recommend scooping them into ice cube trays and freezing them, then add them to drinks to chill.
7. Pour the jam into a heatproof bowl. We select 2 spoons and mix with agar-agar, which is then sent to the total mass.
8. We put on the fire and, stirring with a whisk, bring to a boil (bubbles should appear around the edges), but do not let it boil.
9. Pour the jam into a mold with a diameter of 20 cm. Put in the refrigerator for 1-2 hours, until it hardens.
10. Let's start making syrup. We interrupt the raspberries with a blender, grind through a sieve. Pour half of the cooked (about 60 g) into a small container. Add 100 ml of water, 50 g of sugar and 30 ml of cognac. (If raspberries are sour, add a little more sugar.)
11. Stir and put on fire. Cook on a slightly medium heat so that the mixture does not boil much, but just boils down a little and becomes thicker.
12. Mix the rest of the pureed raspberries with dark or milk chocolate. Add 30 ml brandy and 30 g sugar.
13. We put on fire and melt the chocolate (or heat it in the microwave or in a water bath). Do not forget to stir the syrup sometimes (I boiled it for 6 minutes.)
14. Beat soft butter until white for 2-3 minutes.
15. Mix chocolate and butter until smooth. The cream turns out liquid, but that's okay. We put it in the refrigerator for 1 hour, it will thicken.
16. Let's start making biscuits. You will need 5 eggs at room temperature. Proteins are separated from the yolks. Beat the yolks until they increase in volume and brighten. Add 4 tablespoons with a slide of sugar and beat.
17. Beat the whites and send all the remaining sugar to them. Beat again until firm peaks.
18. Add the yolks to the whites and mix with a shovel in one direction.
19. In one bowl, sift cocoa, baking powder, two types of flour.
20. We introduce the entire dry mixture into the eggs and mix with a spatula in one direction.
21. The oven will be in a slow cooker. Grease the bottom and sides of the bowl with oil. We send all the dough there.
22. Turn on the "Baking" mode for 1 hour.
23. We take out the biscuit from the multicooker and let it cool down.
24. By the time we baked the biscuit, the marmalade had already solidified.
25. We lower the bottom of the mold with marmalade into a large bowl or sink with boiling water. We are trying to separate the edges of the marmalade with a knife and, if they move away, we go through the edges of the mold with a knife.
26. Cover tightly with parchment paper.
27. We put the plate on top until it stops.
28. We turn over.
29. We cut the cake into 2 parts.
30. Line the bottom of a 20cm mold with parchment paper. Cut out a strip of parchment and close the sides. We put the cake on the bottom of the mold and soak with syrup.
31. Lubricate with half the cream to the brim.
32. Spread the marmalade and the remaining cream on top.
33. We also soak the top cake and turn over the cream.
34. Place a plate on top and press down. We send it to the refrigerator for the whole night.
35. Take the cake out of the mold.
36. Warm up the cream and chocolate in the microwave. Mix until smooth. Drizzle the top of the cake with the prepared ganache.
37. Top with raspberries and mint.
38. Chocolate cake with raspberry marmalade is ready. Enjoy your meal!