For the chocolate raspberry tart, first prepare the dough. To do this, beat the eggs and sugar until foamy, then slowly add the oil. Then fold in cornmeal, cocoa, flour and baking powder.
Bake in the cake tin at approx. 175 °C for 30 minutes.
For the chocolate cream, melt the chocolate with rum. Stir the sugar and Qimiq until smooth and mix with the chocolate cream. Fold in the stiffly whipped cream.
Spread the cake with jam and cover densely with raspberries and surround with a cake ring. Spread the chocolate cream on top and smooth it down. Chill in the refrigerator for about 1 hour.
Whip the cream, fill it into a piping bag and spread it on the chocolate cream. Sprinkle with the shavings of chocolate. Chill the chocolate raspberry tart in the refrigerator until ready to eat.