Name: Hazelnut sponge with chocolate-raspberry cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 190 gm plain flour, plus extra for dusting; 50 gm hazelnut meal; 80 gm butter, melted and cooled, plus extra for brushing; 8 eggs, at room temperature; 220 gm (1 cup) caster sugar; 130 gm good-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushing; Chocolate-raspberry cream; 250 ml (1 cup) pouring cream; 150 gm dark chocolate (54% cocoa solids), melted; 20 ml raspberry liqueur; 70 gm raspberries, lightly crushed, plus extra whole raspberries, to serve

Hazelnut sponge with chocolate-raspberry cream

Australian Gourmet Traveller recipe for hazelnut sponge cake with chocolate-raspberry cream.

Serves 10

Prep

20M

Cook

30M

Total

50M

Ingredients

190 gm plain flour, plus extra for dusting

50 gm hazelnut meal

80 gm butter, melted and cooled, plus extra for brushing

8 eggs, at room temperature

220 gm (1 cup) caster sugar

130 gm good-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushing

Chocolate-raspberry cream

250 ml (1 cup) pouring cream

150 gm dark chocolate (54% cocoa solids), melted

20 ml raspberry liqueur

70 gm raspberries, lightly crushed, plus extra whole raspberries, to serve

Method

Main

1.Preheat oven to 160C. Process flour and hazelnut meal in a food processor to combine, then triple-sift and set aside. Follow method for basic sponge cake, bake until centre springs back when pressed with your fingertip (25-30 minutes), cool as in basic sponge cake recipe.

2.Meanwhile, for chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes, don’t over-whisk or mixture will split). Fold in raspberries, refrigerate until starting to firm (10-15 minutes).

3.Brush one cake half with jam mixture, spread with chocolate-raspberry cream, sandwich with remaining half, dust with cocoa and serve with extra raspberries.

Styling by Emma Knowles