Chocolate cointreau cake

... don't think about the cake..do not think about the cake ... ;-)

Preparation steps

Turn on the oven at 175 ° C.
For the biscuit, whisk together the sugar, eggs, vanilla sugar and grated orange peel. Add the milk. Mix the flour with the cocoa and whisk in the mixture. Finally add the oil.
Pour into a cake pan (I used the one of 26cm but I think it is better smaller, because I got 2 slices when cutting, and it is better to have 3) and put in the oven for about 30 minutes.
Beat the sweet cream into a stiff batter.
Meanwhile, make the cream, eggs, sugar and chocolate and steam until the mixture becomes thick. Remove from the steam and gently stir in the whipped sweet cream. Add the rum.
When the biscuit has cooled, cut it into 2 parts (3 if it is a smaller mold).
Arrange the biscuit, then a row of cream, place the fresh raspberries over the cream and then the biscuit, the last one should be the cream. Leave it in the fridge to cool well for about 3-4 hours.
For the chocolate glaze, tear the chocolate into cubes and pour over the sweet cream, then bring to a gentle boil, stirring, to melt everything well.
Pour the chocolate glaze over the cooled cake and let it cool well, or leave it overnight, then it will be better.
The recipe is from one issue of Tena, with my little tweaks.

Ingredients

Biscuit:

6 eggs
18 dag of sugar
16 dag of flour
0.4 dag cocoa
1 vanilla sugar
a little oil
a little milk
grated orange peel

Cream:

5 whole eggs + 5 yolks
7 dag of brown sugar or molasses
40 dag of dark chocolate
5 dl sweet cream
1 dl rum
40 days raspberry

Chocolate glazing:

25 dag of chocolate
5 dl sweet cream

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