Chocolate and raspberry cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the cake
- 175 g Plain chocolate (70% cocoa)
- 175 g Butter (unsalted)
- 4 Egg(s) (free range) separated
- 175 g Unrefined golden caster sugar
- 4 tbsp Plain white flour
- Salt
- 2 tbsp Almonds (ground)
- 225 g Raspberries
For the chocolate ganache
- 175 ml Double cream
- 175 g Dark chocolate
For the topping
- 50 g Raspberries
- Icing sugar to dust
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1
Preheat the oven to 190°C (fan 180°C, gas mark 5). Grease and base line a 20 cm x 5 cm (8 x 2 in) round cake tin. Melt the chocolate and butter in a microwave or in a pan over hot water.
For this step you'll need:
- 175g Plain chocolate (70% cocoa)
- 175g Butter (unsalted)
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2
Whisk the egg yolks with the sugar until thick in a large bowl. Gradually whisk in the chocolate mixture.
For this step you'll need:
- 175g Unrefined golden caster sugar
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3
Sift in the flour and salt and stir in the ground almonds.
For this step you'll need:
- 4 tbsp Plain white flour
- pinch Salt
- 2 tbsp Almonds (ground)
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4
Whisk the egg whites until stiff but not dry and fold carefully into the chocolate mixture until thoroughly incorporated. Stir in the raspberries very gently.
For this step you'll need:
- 225g Raspberries
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5
Pour into the prepared cake tin. Tap the tin to even out the mixture and place on a baking tray. Bake for 35-40 minutes . The cake may crack, but this is normal.
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6
Turn off the oven and leave the cake for 15 minutes, then turn out onto a wire rack to cool.
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7
For the ganache, bring the cream to the boil, remove from the heat and add the chocolate. Stir until melted, then whisk until smooth. Leave to cool until just warm.
For this step you'll need:
- 175ml Double cream
- 175g Dark chocolate
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8
Spoon the ganache over the cake, spreading it over the top and sides. Leave to set for several hours on a work surface rather than the fridge or the ganache will become dull.
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9
Top with extra raspberries and a sprinkling of icing sugar before serving.
For this step you'll need:
- 50g Raspberries
- Icing sugar to dust