Panna Cotta chocolate half-sphere on raspberry-almond cake

INGREDIENTS FOR APPROX. 6 CUPCAKES

For the chocolate mold

Melting chocolate	100 g
frozen raspberries	1/4 pk.
Almond leaves	2 tbsp

For the dough

Spelt flour 630	200 g
Sugar	50g
vanilla sugar	15g
baking powder	7g
Salt	1g
Butter, soft	80g
Eggs	2
Milk (room temperature)	140ml

For the Panna Cotta

cream	400ml
Sugar	40g
Vanilla pod (including pulp)	1
leaf of gelatine	3

For the filling

frozen raspberries	50g
Gelling sugar 2:1	25g

For decoration

• fruit
• vanilla icecream

Let's go...

Panna Cotta half-sphere Melt the chocolate over hot steam while stirring constantly.

Pour chocolate into the half-sphere silicone mold and place in the freezer for 20 minutes.

Pour the remaining chocolate into a casserole dish or rectangular cake tin and spread it evenly over the bottom.

Cover the base with frozen raspberries and flaked almonds.

Dough
Sift the flour and mix with sugar, vanilla sugar, baking powder and salt. Beat the soft butter until fluffy.

Add the two eggs and mix well. Finally, slowly stir the room-temperature milk into the mixture.

Spread the mixture evenly over the chocolate-raspberry-almond base. Bake in the oven at 180°C for 23 minutes.

After baking, let the dough cool down and then cut out circles using a dessert ring (diameter 5 cm).

Panna cotta
Bring the cream and sugar to a gentle boil. Allow the gelatine leaves to soften in cold water for 10 minutes.

Cut the vanilla pod open along the long side and remove the pulp. Add the pulp and the pod to the cream.

Add the softened gelatine to the cream and simmer gently for another 10 minutes.

Remove the vanilla pod and let the mixture cool.

Raspberry filling
Put the raspberries in a saucepan and simmer gently on a medium heat. Add the gelling sugar to the raspberries and bring to the boil for 5 minutes.

Pour the panna cotta mixture into the frozen chocolate half-sphere mold, place the centering aid on the silicone mold, insert the CUCAP and place in the refrigerator for at least 5 hours. Then take the mold out of the refrigerator, carefully unscrew the CUCAP and fill the recess with the raspberry mixture. Carefully remove the chocolate half-sphere from the silicone mold and place the flat side on the cut-out cake pieces.

Decorate with fruit or some more raspberry mixture and serve.