Aiming for a taste that is more refreshing with raspberry gelato that can be paired with a variety of scrumptious decorations. A surprise of rich chocolate cake in the middle will satisfy those with a sweet tooth!

Chocolate cake:
~ 1/4 cup plus 1 Tbsp flour
~ 1 tsp cornstarch
~ 1 1/2 Tbsp cocoa powder
~ 3 eggs, room temp.
~ 1/4 cup sugar

Raspberry Gelato: 
~ 10 oz frozen raspberries, thawed
~ 1 tsp vanilla extract
~ 1/4 cup water
~ 1 Tbsp (1 pkg/7 g) unflavored gelatin powder
~ 4 egg yolks, room temp.
~ 1 egg, room temp.
~ 1/2 cup granulated sugar
~ 1 Tbsp lemon juice

Step 1: Prepare Chocolate Cake Batter
Flour mixture: sift together flour, cornstarch, cocoa powder.

In the mixer (whisk attachment) mix eggs with sugar until pale and foamy. Add flour mixture.
Line 9″ springform with parchment paper, butter the sides. Pour into baking pan.
Bake at 360°C for 10-12 minutes. Cool it in a pan and on the cooling rack. Cut out circles with a cookie cutter for the bombe base.

Step 2: Make Raspberry Gelato 
Raspberry puree: with blender puree thawed raspberries with its juices. Strain the raspberries to remove seeds (or keep them if you like). Place in fridge.

Bloomed gelatin: Place 1/4 cup water into a wide dish and sprinkle gelatin on the top of it to gloom. Put aside.

Heat up water for water bath. In a heatproof bowl over water bath combine: egg, egg yolks, sugar, lemon juice. Place on the top of simmering water bath and whisk (or use electric beaters) until pale, light and fluffy (175F). Remove from the heat, add bloomed gelatin and continue whisking until gelatin dissolves. Add raspberry puree and vanilla extract.

Step 3: Assembly
Pour raspberry gelato into silicone bombe molds (halfway through it).
Place chocolate cake circles on top.
Pour more raspberry gelato on top to cover the chocolate cake. Place in fridge or freezer to set.

Serve with ganache glaze, sprinkle grind pistachio, cake crumbs, cocoa powder, or chocolate shavings.