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1
Preheat the oven at 180 degrees Celsius.
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2
In a bowl, whisk the eggs and 90 grams of granulated sugar.
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3
Add the cocoa powder and the flour. Stir well.
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4
Pour the batter into a pan of 22 centimeters in diameter (either in silicone or lined with parchment paper).
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5
Bake the cake for 30 minutes.
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6
Let the cake cool and unmold onto a wire rack.
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7
Start preparing the mousse by first letting the gelatin sheets soften in cold water.
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8
Whip the cream until it turns into whipped cream.
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9
In the mixer bowl, pour the mascarpone (keep 2 tablespoons for the gelatin ), the fromage blanc, 100 grams of granulated sugar, and the vanilla sugar.
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10
Whisk to obtain a homogeneous mixture.
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11
Wring the gelatin. Heat 2 tablespoons of mascarpone in the microwave to melt the gelatin in it. Mix well with a fork.
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12
Gradually add this mixture to the mascarpone / cream cheese and sugar preaparation.
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13
Add the whipped cream by gently lifting the mixture with a spatula.
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14
Cut your cake in 2 pieces across the width.
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15
Leave a first half in the bottom of a cake ring.
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16
Cover with half of the mousse, then top with the raspberries (approximately 375 grams), and pour the remaining mousse.
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17
Cover with the second half of the cake.
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18
Cover the mold with cling film.
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19
Refrigerate for at least 5 hours.
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20
When ready to serve, place a knife inside the pastry ring to unstick.
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21
Grate a bar of chocolate to get the decoration chips of the top and add the raspberries.
