Cake “Classic Pie ‘Chocolate Cupcake with Raspberry Jelly'” (Classic “Chocolate Sponge with Raspberry Jelly” Pie)

The cake “Classic Pie ‘Chocolate Cupcake with Raspberry Jelly’ is an excellent combination of delicate chocolate biscuit and fresh raspberry jelly. Here is a recipe that will help you prepare this delightful sweetness.
Ingredients:
– 200 g of dark chocolate
– 200 g of butter
– 200 g of sugar
– 4 eggs
– 200 g of flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of soda
– 1/2 teaspoon of salt
– 200 g Malin (fresh or frozen)
– 100 g sugar for jelly
– 10 g of gelatin
– 150 ml of water
Instructions:
1. Heat the oven to 180 ° C. Prepare the baking dish, grease it with oil or cover it with parchment paper.
2. Melt the chocolate along with butter in a water bath or in a microwave. Cool the resulting mixture.
3. In a separate large bowl, beat the eggs with sugar to thick foam. Add a warm chocolate mixture there and mix thoroughly.
4. In a separate bowl, mix flour, baking powder, soda and salt. After that, gradually add dry ingredients to a mixture of chocolate and eggs, gently mixing until a homogeneous dough is obtained.
5. Pour the dough into a prepared baking form and send it to the oven for 30-35 minutes, or until the cake becomes elastic and baked. Check readiness with a toothpick – if it comes out dry, the cake is ready.
6. While the cake cools down, prepare raspberry jelly. Dilute gelatin in cold water and leave for 5-10 minutes. Then add 150 ml of boiling water and mix until gelatin is completely dissolved. Add sugar and raspberries, mix well and cool to room temperature.
7. Cut small circles from cooled chocolate biscuit. Put them on a dish or plate, then gently pour a little raspberry jelly into each circle.
8. Put the cake in the refrigerator for 1-2 hours so that the jelly froze. After that, the cake is ready to serve!
Bon appetit!