Schokomousse-Torte mit Himbeeren

Very rich and sweet, but soooooo delicious :D

300 g + 200 g + 100 g dark chocolate, 400 g + 100 g whipped cream, oil, 100 g ladyfingers, 25 g butter, 500 g mascarpone, 300 g low-fat quark, 100 g of sugar, 1 packet of vanilla sugar, 250 g raspberries, 25 g of coconut oil, 1 large freezer bag

Make the chocolate mousse the day before: Break 300 g chocolate into pieces. Heat 400 g cream. Melt the chocolate in the cream, pour it in two large mixing bowl, cover and let it chill overnight.

Coat a cake plate with a little oil. Put the ladyfingers in the freezer bag and crumble them with a cake roll. Break 200 g chocolate into pieces. Melt the chocolate with butter in a bain-marie. Mix with the ladyfingers. Pour it in the cake form and press down. Put it for 2 hours in the fridge.
Mix the mascarpone, ricotta, sugar and vanilla sugar with a mixer. Wash the raspberries. Mix briefly the chocolate mousse..
Spread some mascarpone cream on the bottom. Add half raspberries. Distribute the remaining mascarpone cream and chocolate cream. Distribute remaining raspberries over the cream, smooth the surface and let the cake chill for about 2 hours.
For the topping melt 100 g chocolate in 100 g of cream, and coconut butter, in a small saucepan stirring over low heat. Remove from heat and let cool for 20-30 minutes. Loosen cake from the mold edge. Distribute the topping evenly over cake. Let it chill for 1 hour.