Chocolate raspberry layer cake


  • Serves 20 people

  • 6 egg yolks
  • 100 gm caster sugar
  • 3 gelatine leaves (titanium strength), softened in cold water for 5 minutes
  • 800 gm crème fraîche
  • 250 gm raspberries, crushed, plus extra whole raspberries, to serve
  • For brushing: raspberry liqueur
  • For dusting: Dutch-process cocoa
  • Chocolate cake
  • 240 gm dark chocolate (56% cocoa solids), coarsely chopped
  • 130 gm butter, coarsely chopped
  • 12 eggs, at room temperature
  • 450 gm caster sugar
  • 360 gm plain flour
  • 90 gm Dutch-process cocoa
  • 3 tsp baking powder
  • Chocolate truffle ganache
  • 380 ml pouring cream
  • 70 ml chocolate liqueur
  • 450 gm dark chocolate (56% cocoa solids), finely chopped
  • 6 egg yolks
01   For chocolate cake, preheat oven to 180C. Melt half the chocolate and half the butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted, keep warm. Whisk half the eggs and half the sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Meanwhile, triple-sieve half each of the flour, cocoa and baking powder. Transfer egg mixture to a large bowl, sieve flour mixture over bowl in two batches, fold to combine. Fold in chocolate mixture, divide among three 20cm-diameter cake tins buttered and lined with baking paper and smooth tops. Bake, swapping tins between racks halfway through cooking, until centres spring back when lightly pressed (10-15 minutes), cool on a wire rack. Repeat with remaining ingredients to make six cakes. Wrap cakes individually in plastic wrap until required.
02   Meanwhile, for chocolate truffle ganache, bring cream and liqueur to the simmer in a saucepan over medium-high heat, remove from heat, add chocolate and stir until smooth and combined. Meanwhile, whisk yolks and 40ml hot water in a heatproof bowl over a saucepan of simmering water until pale and fluffy (2-3 minutes). Fold through chocolate mixture, transfer to an electric mixer and whisk until cooled to room temperature (10-15 minutes). Refrigerate until beginning to firm (45 minutes-1 hour).
03   Meanwhile, whisk yolks, sugar and 30ml water in a large heatproof bowl over a saucepan of simmering water until thick and pale (2-3 minutes). Squeeze excess water from gelatine, whisk to combine then remove from heat. Fold in crème fraîche and crushed raspberries then refrigerate until firm (30 minutes-1 hour).
04   Place a cake round on a serving plate, brush with raspberry liqueur and spread with chocolate truffle ganache to 5mm thick. Spread with one-fifth of raspberry crème fraîche mixture, top with another cake round. Repeat layers, finishing with a cake round. Spread remaining chocolate truffle ganache over top of cake and refrigerate until firm (30 minutes-1 hour). Serve dusted with cocoa and topped with extra raspberries.








Nov 2010

Nov 2010

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