Easy Chocolate&Raspberry Cake

Great, impressive and dead easy chocolate cake. The proportions of sugar, salt, etc are seriously P-E-R-F-E-C-T  in this cake, and it is so easy and just dead easy! Thanks to my Korean friend Moises, who brought it for Thanksgiving....oh so easy people. This is the video where I got it from. 

INGREDIENTS:

-200 grams of dark chocolate (70%) 

-100 grams of milk chocolate.

-300 ml of heavy cream.

-300 grams of digestive biscuits.

-150 grams of butter melted.

-2o0 grams of raspberries.

STEPS:

1. Make the base. Crush the biscuits in a plastic bag until pulverized. Then mix with melted butter. 

2. Now, create the base of the cake. Place transparent film in the container you are using. A good size in 23 cm as diameter, but you can make it smaller. Now add all the paste and create the base with your fingers until it solidifies a bit. 

3. Now stick in freezer for 15 minutes.

4. In the meantime, melt the chocolate carefully in a pot. When it is all melted and cooled off a bit, add the cream and mix. A wonderful thick chocolate paste will appear in front of your eyes.

5. Now add to your base and let it cool for 15 minutes and now add the raspberries. What I do is draw a cross with the raspberries and that helps me then to make diagonals and create perfect lines until I fill it all up with berries. 

6. Now stick in fridge overnight.

7. Get it out of fridge 1 hour before you eat so that it is softer, and not too hard the chocolate and then sprinkle with caster sugar. 

So good people, so so good, give it a try, this cake will not disappoint a soul.