Chocolate and raspberry wrap cake

May we introduce? Our chipmunk among cakes: chocolate raspberry wrap cake refined with pistachios.

Recipe for 20 cm springform pan
Preparation time: 90 minutes plus chilling time

Ingredients Chocolate sponge base:

6 eggs
250 g sugar
200 g flour
70 g fine cocoa powder
2tbsp milk

Buttercream ingredients:

2 egg whites
250 g butter (soft)
140 g sugar
70 g raspberries

Ganache ingredients:

200 ml cream
200 g dark fine flavor cocoa chocolate 'Rausch Plantagen Peru 60 %'

Ingredients decoration:

75 g dark fine flavor cocoa chocolate 'Rausch Plantagen Ecuador 70 %'
10 fresh raspberries

Preparation of the chocolate sponge base:

1. Preheat the oven to 180¬∞C top/bottom heat or 160°C fan oven and line a large baking tray with baking paper.
2. Beat the eggs with the sugar. Mix the flour and cocoa powder together and then stir in the milk.
3. Spread the batter over the entire baking tray and smooth it out.
4. Bake in the preheated oven for approx. 12 - 15 minutes.
5. Roll up the warm sponge base, cover with a damp kitchen towel and leave to cool.

Prepare the buttercream:

1. Boil the sugar with 40 ml water at 120°C.
2. Meanwhile, whisk the egg whites.
3. Carefully add to the beaten egg whites and continue beating until cool.
4. Gradually add the softened butter and finally fold in the raspberries.

Preparation of the ganache:

1. Bring the cream to the boil.
2. Stir in the dark cocoa chocolate and leave to cool.

Preparation of decoration:

1. Cut the baking paper to 20 x 30 cm.
2. Spread the tempered dark chocolate on top.
3. Roll up the baking paper tightly on the short side.
4. Chill until the chocolate has set.

Assemble the chocolate and raspberry wrap cake:

1. Cut the sponge dough - starting from the long side - into four equal strips.
2. Spread with 2 thirds of the ganache and spread the buttercream on top.
3. Roll up the first strip from the narrow side and place on a round cake plate.
4. Attach the next strips and wrap around until all the strips form a wrapped cake.
5. Spread the remaining ganache on the sides.
6. Unroll the rolled-up chocolate decoration and wrap it around the cake as well.
7. Use the fresh raspberries, pistachios and any remaining ganache to decorate the cake.
8. Chill the cake before serving.