Massa
5 eggs
1 cup (ch) of sugar
1 and 2/3 cups of all-purpose flour
75 g of white chocolate, chopped
50 g of unsalted butter, melted
1 teaspoon of baking powder
Recheio
300 ml of heavy cream
400 g of fresh raspberries
4 tablespoons of orange liqueur
Cobertura
300 g of white chocolate, chopped
Half a cup of heavy cream
Massa
5 eggs
1 cup (ch) of sugar
1 and 2/3 cups of all-purpose flour
75 g of white chocolate, chopped
50 g of unsalted butter, melted
1 teaspoon of baking powder
Recheio
300 ml of heavy cream
400 g of fresh raspberries
4 tablespoons of orange liqueur
Cobertura
300 g of white chocolate, chopped
Half a cup of heavy cream
Massa
Butter and flour the base of two 20-centimeter-diameter forms with removable cores
Beta the eggs and sugar in a refractory bowl placed in a boiling water bath until it becomes a creamy and whitish mixture
Remove from heat and beta for two more minutes
Preheat oven to 180°C
Sieve flour over the mixture, sprinkle chocolate chips, butter, and baking powder, and mix well
Divide the dough between the two forms and bake in the oven for 30 minutes
Recheio
Beta the heavy cream until it reaches a whipped consistency
Mash the raspberries and mix with the whipped cream
Slice the cakes in half, moisten with the liqueur, and fill
Cobertura
Melt the chocolate in a bain-marie and mix with the heavy cream
Cover the cake and refrigerate.
