Ingredients

A 25cm tin (fully lined with baking paper)

Strong sewing thread

Dough:

125 g butter

160g dark chocolate, crumbled

5 egg yolks

125 g sugar

50 g flour

1 tbsp cornstarch

1 tsp baking powder

160 g ground hazelnuts

5 egg whites, stiffly beaten

Filling:

200 g butter, softened

150 g icing sugar

200g frozen raspberries, thawed, pureed, and strained through a sieve.

Glaze:

300 g icing sugar

3 tablespoons lemon juice

1-2 tablespoons of water

a few drops of red food coloring (you can also use another color)

150 g ground hazelnuts

preparation

Melt butter and chocolate in a warm water bath. Let cool slightly.

Beat the egg yolks with the sugar until light and fluffy. Stir in the chocolate mixture.

Mix flour, cornstarch, baking powder, and nuts. Layer this mixture with the beaten egg whites onto the chocolate mixture, carefully folding them in.

Pour the batter into the prepared pan. Bake in the lower part of a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45-50 minutes. Let cool slightly, remove from the pan, and cool completely on a wire rack.

Cream the butter until it forms peaks. Add the icing sugar and beat with an electric mixer until light and fluffy (about 4-5 minutes). Add the raspberry puree and beat briefly.

Set aside half of the buttercream.

To halve the cake, score it all around with a sharp knife, about 1 cm deep. Place a thread in the cut, cross the ends of the thread at the front, and pull them together until the cake is cut in half.

Spread the remaining buttercream onto the cake base with a spatula. Place the cake lid on top. Spread the remaining cream evenly over the cake and all around the sides.

Mix powdered sugar, lemon juice, water, and food coloring until you have a thick, pourable consistency. Pour the glaze onto the center of the cake, letting it spread outwards to all sides, and smooth it around the edges with a spatula.

As soon as the glaze begins to set, garnish the edge of the cake with nuts by hand.

Fill the icing into a corner of a freezer bag and seal it. Snip off a tiny corner of the bag. Pipe a decoration onto the cake and let it dry.