Chocolate almond sponge cake. Weigh all the ingredients. To separate 5 eggs into whites and yolks. Sifted 25 g flour 120 g almond flour 25 grams of cocoa and 1/8 teaspoon baking powder (optional, the recipe for this no) several times.

To drive 2 whole eggs and 4 yolks with 150 gr of sugar a couple of minutes.

To enter into this mixture of flour, beat with a mixer on medium speed for 1-2 minutes.

To make the meringue - whisk 5 egg whites until soft peaks form. Continuing to whisk, add 60 grams of powdered sugar. Beat until hard peaks. Don't overwhip it – whipped, set aside. Carefully, in three steps, stir in whipped whites into the egg-flour weight.

Here is the dough we've got. Pour one-fourth of the mixture in the form of 20 cm, the bottom covered with baking paper, sides greased and floured. Spread evenly over the form. The thickness of the layers should be not more than 1 cm, Lightly tap the form on the table that the cake is smooth. Bake in a preheated 180 degree oven for about 13-14 minutes. Willingness to check the match. So bake 4 Korzh. The dough does not settle, do not worry. Well, if you have the opportunity to bake all the biscuits. I did not have. I baked two. And for the first time generally one at a time and test nothing happened.

Here is our baked biscuit. Cool on rack, remove the parchment paper.

Raspberry marmalade. What I would do first, to save time. To heat 300 grams of raspberries 150 g sugar over low heat until the sugar is dissolved. Grind the mixture in a blender and pass the sauce through a sieve to avoid seeds. Return to the saucepan and on the fire. Add 4 grams of agar-agar and bring to boil. Pour into a 20 cm and place in refrigerator until firm. The form is better to take silicone – the marmalade is soft, you need to make it convenient to get out of shape. I took an ordinary split mold for baking biscuits. Little bit out the sides and bottom with vegetable oil. Layered the bottom plastic wrap – closed form. The walls were covered with strips (4-5 cm wide) cut from the edible film so that the film was in the can and covers the walls at the same time. Tapes took several, over the entire width of the form. Vegetable oil helped keep the cling film, that she departed not from the walls. I hope you understand what I'm talking about...wow. When the jelly is frozen, you just need to open the form and together with the bottom film and to spread the marmalade on the surface of the sponge, well, more about that later. So, the jelly hardens in the fridge

Make raspberry ganache. Grind 150 grams raspberry 25 grams of powdered sugar in a blender to puree state. Remove the seeds by rubbing through a sieve. Heat over low heat to 40 degrees.

Melt in a water bath chocolate - 200 gr. I took chocolate 70%, generally, the greater the cocoa content in chocolate, the brighter and richer the cake will turn out.

Add 200 grams of butter at room temperature and raspberry puree. Add 50 ml of raspberry liqueur.

Mix all to a smooth, homogeneous mass. Refrigerate at least 1-2 hours. The mixture should thicken, but not freeze – to be about, like butter at room temperature – good smear and not spread.

Syrup. Boil 100 grams of water and 50 grams of sugar. Meanwhile, squeeze the juice of 60 g raspberries. Add to boiling syrup. There add 50 ml of raspberry liqueur. Boil until syrup. Girls, I'm here "stalled".... How to squeeze the juice of 60 g raspberries.... I even think it was laziness. I just added the thawed raspberries with the juice into syrup, has proverila some time, added a liqueur. Then just strained it all through a strainer and warm.

Assembly. 1st cake to put in the ring, impregnated with syrup, apply a layer of ganache, use 1/3. On top lay the 2nd layer, soak it with the syrup,

Spread a layer of marmalade, cover with the third layer. 3rd cake impregnated with syrup, spread a layer of ganache.

To cover the 4th layer, coat top and sides with a layer of ganache. About the Assembly of the cake..... The cake I made twice – once with raspberry taste, the second with orange. Raspberry marmalade I got too soft, BUT.... he did not spread that important. Then I left the ganache in the fridge overnight – it was written in the recipe "1-2 hours", well.... and tell the fool to pray to God, as they say, he hurt his forehead. The ganache stiffened "stake" had to soften it in the microwave. So the first time I collected the cake "on hand", without a ring. Put biscuit on the surface, covered with cling film, impregnated, smeared on top of the ganache. The second sponge cake on top with a spatula smeared marmalade etc. the Cake turned out awesome anyway! So, if you want to collect it in the ring, you want -"hands on". Whatever you like and who has some experience.

Prepare the chocolate glaze. 150 ml heavy cream, bring to a boil with 25 grams of glucose (honey can). To pour on broken into small pieces chocolate (100g). Leave for a few minutes, then stir until a uniform, smooth mass. Here possessed me to add in the frosting 4 grams of butter. I will always do it this way – the frosting turned out fabulous, and even with marble stains.

The glaze to cool to room temperature. Put the cake on the grill, put on top of small baking sheet. The bottom of the pan to lay out cling film. Pour on cake frosting starting from the center, then the sides, helping the glaze to drip with a spoon or other improvised tool. Can flatten the top of the cake cooking spatula, heated in a jar with hot water and rubbed dry. By experience, if not from the first movement, then it is a fail, I failed. Decorate the cake as desired. I decorated the truffles. This recipe is from Lalucci in her cake Truffle http://www.povarenok .ru/recipes/show/268 38/– the cake, loved me so much that I started looking like him, with the result that came across this Raspberry truffle. This delightful recipe of candy. I'll just remind him and write how it was for me.

To bring 79 ml cream to the boil. To fill their 150 gr chocolate, chopped into small pieces. Stir until chocolate is completely dissolved. Add 1 tsp liqueur (I used raspberry). Chill in refrigerator at least 4 hours. Better at night. A lot to gain with a teaspoon and hands to roll into balls. Balls to put on the parchment. For an hour in the freezer. Melt the chocolate – do not overheat!. With such a device (pictured below) to "bathe" each ball in chocolate and put candy on paper.

Leave to harden. For the filling I took chocolate 50%, "Midsummer" candy chocolate 70%. GORGEOUS!

To remove the cake in the fridge. Here's what it got

And this is razrezik

Pour, someone that loves and enjoy it, MY DEAR AND BELOVED COOKS!