Choco-Vanilla Desserts

Heat the milk together with the vanilla sugar, brown sugar, cornstarch, and cocoa powder in a frying pan over medium heat. Continuously stir with a whisk until the mixture thickens.

Remove the pan from the heat and add the broken pieces of dark chocolate. Let it sit for 1 minute. Mix until smooth. Transfer the chocolate mixture to a piping bag.

Crack the eggs into a bowl. Add the sugar and vanilla sugar and mix for 2–3 minutes. Add the sunflower oil and mix for 30 seconds. Add the milk and mix until combined. Sift the flour and baking powder over the bowl. Mix until smooth.

Take a baking tin and place a sheet of parchment paper on the bottom. Add 250 grams of the cake batter. Place the cake in a preheated oven at 175 °C (350 °F) and bake for 8–12 minutes. Carefully remove the cake from the oven.

Pipe the chocolate mixture over the cake, leaving the sides empty. Pour the remaining cake batter over the cake and bake for another 25 minutes, or until the cake is fully baked. Keep an eye on the baking time, as each oven varies. Let the cake cool.

Put the heavy cream together with the cream stabilizer, sugar, and vanilla sugar in a deep bowl. Mix until stiff.

Now we’re going to make the ganache. Heat the heavy cream almost to a boil. Add the broken pieces of dark chocolate and let it sit for 1 minute. Stir until smooth. Let it cool slightly.

Spread the whipped cream evenly over the cake and smooth it out.

Pour the ganache over the cream and spread it evenly by gently tilting the baking tin back and forth. Place the chocolate-vanilla cake, covered, in the fridge until the ganache is firm—preferably overnight.

Cut the chocolate-vanilla cake into pieces. Garnish with whipped cream, raspberries, and chopped pistachios.