Tort de ciocolata cu zmeura / Chocolate Raspberry Cake

Ingrediente / Ingredients

• 600 g zmeura proaspata sau congelata / 600 g fresh or frozen raspberries

Blatul de ciocolata  / Chocolate sponge cake

• unt pentru uns forma / butter, for greasing the pans
• 353 g faina / 353 g all-purpose flour
• 600 g zahar / 600 g sugar
• 125 g cacao neagra de calitate / 125 g good dark quality cocoa powder
• 15 g bicarbonate de sodiu / 15 g baking soda 
• 15 g praf de copt / 15 g  baking powder
• 8 g sare / 8 g  salt
• 375 ml lapte batut / 375 ml buttermilk
• 180 ml ulei vegetal / 180 ml vegetable oil
• 3 oua mari / 3 extra-large eggs
• 2 lingurite esenta de vanilie / 2 teaspoon vanilla extract

Blatul de ciocolata in forma de inima / Heart shaped chocolate sponge cake

• unt pentru uns forma / butter, for greasing the pan
• 4 oua / 4 eggs
• 6 linguri zahar / 6 tbsp sugar
• 4 linguri faina / 4 tbsp all-purpose flour
• 5 linguri cacao neagra / 5 tbsp dark cocoa powder

Chocolate buttercream

• 500 g unt la temperature camerei / 500 g of room temperature butter
• 550 g zahar pudra / 550 g caster sugar
• 300 ml lapte / 300 ml of milk
• 3 linguri esenta de vanilie / 3 tablespoons vanilla extract
• 130 g cacao neagra, cernuta  / 130 g dark cocoa powder, sifted 

Mod de preparare / Method of preparation

Blatul de ciocolata / Chocolate sponge cake

1. Se preancalzeste cuptorul si se ung cu unt 2 forme rotunde de tort de 26 cm si se tapeteaza cu hartie de copt / Preheat the oven and butter 2 round cake tins of 26 cm and line with baking paper.
2. Se cerne faina, cacaoa, bicarbonatul de sodiu, praful de copt si sarea intr-un castron. Se adauga zaharul si cu un mixter la viteza mica se amesteca pana cand totul este amestecat / Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl. Add the sugar and with a mixter on low speed mix until combined.
3. In alt castron se bate cu telul laptele batut, uleiul, ouale si vanilia. Cu mixerul la viteza mica, se adauga incet ingredientele lichide (umede) la ingredientle uscate / In another bowl, whisk together the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
4. Se toarna aluatul de blat in formele pregatite si se coc 35 – 40 de minute sau pana cand se face verificarea batului si iese curat / Pour the cake batter into prepared cake tins and bake for 35 to 40 minutes or until a cake tester comes out clean.
5. Se raceste in forme timp de 30 de minute dupa care se scoate din forme si se racesc complet / Cool in the pan for 30 minutes, then turn out and cool completely.

Blatul de ciocolata in forma de inima / Heart shaped chocolate sponge cake

1. Se bat albusurile spuma tare cu zaharul / Beat the egg whites with the sugar till they form peaks.
2. Se adauga galbenusurile unul cate unul / Add the yolks one by one.
3. Se pune faina cernuta, cacaoa si se amesteca usor, de jos in sus. / Add the sifted flour, cocoa powder and mix it (using the cut and fold technique so as not to lose all the air from the whisked egg whites).
4. Se toarna compozitia intr-o tava mai mica in forma de inimioara unsa si tapetata si se coace 30 – 40 de minute / Pour the mixture into a smaller heart shaped tray, greased and dusted with flour and bake it for 30-40 minutes.
5. Se lasa sa se raceasca si se taie in doua / Let it cool and cut it into two.

Crema de unt cu ciocolata / Chocolate buttercream

1. Cu un mixer se amesteca untul pana devine cremos / In an electric mixer cream the butter until light.
2. Se da mixerul la viteza cea mai mica, se adauga ingredientele uscate alternativ cu laptele / Switch the mixer to it’s lowest speed and add the dry ingredients alternately with the milk.
3.  Se adauga extractul de vanilie si se bate pana este pufos / Add the vanilla extract and beat until fluffy.

Ansamblarea tortului / Cake Assembly

1. Se taie partea de sus a fiecarui blat pentru a crea o suprafata uniforma / Slice the top of each cake to create an even surface.
2. Se pune primul blat pe o tava rotunda sau o farfurie plata care va fi folosita pentru ansamblarea tortului. Peste blat se intinde un strat  subtire si uniform de crema de unt, un strat de zmeura si din nou un strat uniform de crema de unt / Place the first layer onto a round tray or flat plate, which you will use while assembling the cake. Spread an thin even layer of the buttercream frosting over the cake, a layer of raspberries and again an even layer of buttercream.
3. Se adauga al doilea blat iar peste acesta cu crema de unt, se acopera tortul peste tot intr-un strat uniform / Add the second cake layer and top with an even layer of buttercream and give the cake an overall coating.
4. Se da la frigider pentru 1 ora / Refrigerate for an hour to set.
5. Dupa 1 ora pe tortul rotund se aseaza o parte de blatul in forma de inimioara si se pune  un strat subtire de crema de unt, un strat de zmeura si inca un strat de crema de unt / After 1 hour on top of the round cake place a part of the heart shaped cake and spread a thin layer of buttercream, a layer of raspberries and again a layer of buttercream.
6. Deasupra aseaza a doua parte de blatul in forma de inimioara si restul de crema imbracandu-l si pe margini / On top, place the second part of the heart shaped cake and the rest of the cream, dressing it over the edges.
7. Se decoreaza dupa propria dorinta./ And decorate as you like.