BRETON CHOCOLATE CAKE

cooking

• Whip GRANDPRO Tart margarine softened at room temperature with sugar (1) in a mixer with a whisk attachment. Add egg yolks one by one (1), then, go on mixing, add cream cheese (1).
• Separately, sift flour (1), cocoa powder, salt, and baking powder. Add to the mixer along with chopped roasted almonds. Whisk for 1–2 minutes until smooth..
• Apply margarine on two 16-cm baking rings. Divide the dough into two parts and form the pie base in the form of a basket with ledges.
• Bring the milk to a boil in a saucepan. In a separate bowl, whisk the yolks (2) with sugar (2), starch, and flour (2). Pour in hot milk, constantly stirring. Return the egg and milk mixture to the saucepan and cook, stirring with a whisk, over medium heat until thickened. Remove from heat, add to cream cheese (2) and chocolate; blend.
• Divide the topping in two parts and put it on two pies.
• Press the raspberries into the buttercream and sprinkle with almond petals.
• Bake for 30–35 minutes at 155˚C with convection setting.
• Cool, only then remove the baking rings and transfer the cakes to substrates.
• Optionally, decorate the cakes with freeze-dried raspberries and powdered sugar.