Cake Recipes
Chocolate Raspberry Cream Cake
Yield: 12 servings
Ingredients
Cake
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup finely ground almonds
Ganache
- 12 ounces semisweet chocolate, coarsely chopped
- 1 cup heavy cream
Raspberry Cream
- 1 (12 ounce) bag frozen raspberries, thawed
- 1 1/2 teaspoons unflavored gelatine
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
Raspberry Syrup
- 1/2 cup water
- 1/4 cup granulated sugar
Garnish
- 1/4 cup seedless raspberry preserves
- Raspberries
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 10-inch springform pan.
Cake
- In a small bowl, whip the egg yolks with an electric mixer at medium speed.
- Add 1/3 cup sugar in a steady stream. Continue beating for 4 to 7 minutes, until the batter is pale yellow and coats a spoon.
- Sift the flour and cocoa powder together; stir in the almonds.
- In a large bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating until they start to form soft peaks.
- Gradually add the remaining 2/3 cup sugar, 1 teaspoon at a time, until the whites form stiff, shiny peaks.
- Fold the egg yolks into the whites, then fold in the flour mixture.
- Scrape the batter into the prepared pan and smooth to level.
- Bake for approximately 35 minutes, or until the cake springs back to the touch.
- Cool completely.
Ganache
- Melt the chocolate in the top of a double boiler.
- Remove from heat and stir in cream. Let cool.
Raspberry Cream
- Drain raspberries, reserve liquid. Place 2 tablespoons of the liquid in a small microwavable bowl.
- Sprinkle gelatin over the juice and stand for 5 minutes to soften.
- Place gelatine and juice in microwave at half power for 30 seconds; stir. Repeat if necessary to dissolve gelatin completely.
- Meanwhile, beat the cream with the confectioners' sugar until stiff peaks begin to form.
- Add 2 tablespoons cream to the juice and gelatine, stir.
- Fold back into cream.
- Fold in the raspberries.
Raspberry Syrup
- Combine water, sugar and remainder of reserved raspberry juice (about 1/2 cup) in small saucepan over medium heat. Stir constantly until sugar dissolves; do not let the mixture boil.
- Remove from heat and cool to room emperature.
Assembly
- Using a bread knife, horizontally slice the cake into two layers.
- Liberally brush the bottom layer and the under-side of the top layer with raspberry syrup.
- Spread 1/2 cup ganache over bottom layer.
- Gently spread the raspberry cream over the ganache, making the layer even.
- Place top layer above cream. Brush well with raspberry syrup.
- Spread raspberry preserves on top of cake.
- Pour remaining ganache over the cake, smoothing the sides.
- Refrigerate for at least 2 hours before serving.
- Garnish with fresh raspberries and whipped cream if desired.