Chocolate cake with raspberries

Components

3 ready-made cakes for the cake (dark)
250 ml of chocolate milk

For I fil

1 liter of milk
300 gr of sugar
4 puddings of chocolate
250 gr of butter
1 bag of whipped cream
1 dl of milk
150 gr of chocolate

For II fil

500 gr of raspberry
4 yolks
150 gr of sugar
50 gr of flour or 50 g of density

For III fil

3 bags of cream
3 dcl of milk

For glaze

100 gr of chocolate
5 tablespoons of oil

Way of preparation

For I fil pudding, mix with a few teaspoons of cold milk, place the rest of the milk with sugar to warm up and then take the mixed pudding. Let the fil cool completely.

Fill a butter with foam and gradually add to the chilled fillet.

Prepare the mint according to the instructions from the bag, and add it and mix it well.

Dip the chocolate in a low heat and add it to the filet, and a little more mutter.

For II fillet raspberries mix in the blender, extract a few spoons, transfer the rest to the sherry and warm in a low heat.

Rub yolk foam with sugar and add flour or dough and mix well with no grudges.

Add a couple of spoons of separated cold, raspberries, and then add everything to the rest of the raspberries. Cook until it thickens, preferably cook for steam.

Remove from the fire and, while it is cooled, stir frequently so that it does not catch the cover at the top or cover with a transparent film.

For faster cooling of the filets, shake it to a larger spot, expand it and cover with foil.

For the III fil foam, whisk the cream with milk.

Put the bark on it, soak it with a bit of lukewarm chocolate milk, chop it with chocolate fillet, spread over ½ fillet with raspberries, juice with cream and fold it with another curry, soak it with a little lukewarm chocolate milk, chop it with chocolate fill, raspberries, sprinkle with whipped cream and switch to third curry.
Distribute the remaining chocolate fillet over the third bark and around the entire cake. Dip 100 grams of chocolate with 5 tablespoons of oil in a low heat and pour the cake from the top.
Leave the cake for a couple of hours in the fridge to tighten a little, cut into a piece and serve.