Gourmet Chocolate Cake with Berries

Name: Gourmet Chocolate Cake with Berries
Total time: 2 h 35 min
Yield: 1
Ingredients: 3.333 cups plain Dark chocolate (60% cocoa solids, chopped); 2.25 cups unsalted butter (heaped); 0.5 cup superfine caster sugar; 10 eggs; 1.667 cups self-rising flour (sifted); 1 cup Almond flour; 1 tsp vanilla extract; 0.333 cup caster sugar; 0.25 cup Glucose syrup; 0.25 cup Raspberry liqueur; seedless Raspberry jam (warmed); 0.667 cup cream (48% fat); 1 cup plain Chocolate (70% cocoa solids, chopped); 1 cup plain Chocolate (70% cocoa solids, chopped); 0.667 cup cream (48% fat); 0.25 cup unsalted butter; Chocolate curl; Raspberries

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Difficulty:

advanced

Difficulty

Preparation:

1 hr 35 min.

Preparation

ready in 2 h. 35 min.

Ready in

Ingredients

for

cake

For the cake: 3.333 cups plain Dark chocolate (60% cocoa solids, chopped); 2 ¼ cups unsalted butter (heaped); ½ cup superfine caster sugar; 10 eggs; 1 ⅔ cups self-rising flour (sifted); 1 cup Almond flour; 1 tsp vanilla extract

For the syrup: 0.333 cup caster sugar; ¼ cup Glucose syrup; ¼ cup Raspberry liqueur

For the filling: seedless Raspberry jam (warmed); ⅔ cup cream (48% fat); 1 cup plain Chocolate (70% cocoa solids, chopped)

For the chocolate glaze: 1 cup plain Chocolate (70% cocoa solids, chopped); ⅔ cup cream (48% fat); ¼ cup unsalted butter

To decorate: Chocolate curl; Raspberries

How healthy are the main ingredients?

Chocolate egg Raspberry

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Preparation steps

For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease 2 x 23cm|9" cake tins and line the bases with non-stick baking paper.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the butter. Set aside.

Whisk together the sugar and eggs in a mixing bowl until foamy and well combined.

Sift the flour over the eggs and fold to combine, then fold in the ground almonds.

Fold the chocolate mixture into the cake mixture until well combined.

Divide the mixture equally between the prepared cake tins. Bake for 25-30 minutes, until springy to the touch. Cool in the tins for 5 minutes, , then place on a wire rack to cool completely.

For the syrup: heat the water, sugar and glucose syrup in a small pan, stirring to dissolve the sugar. Remove from the heat and allow cool slightly, then stir in the liqueur.

For the filling: heat the cream in a pan just to a boil. Remove from the heat and pour over the chocolate. Stir until melted. Leave to cool and thicken for 1 hour.

Whisk the chocolate mixture lightly until thick and spreadable and light in colour.

10.

Invert the cakes onto a plate and drizzle with the syrup.

11.

Spread 1 inverted cake with a thin layer of jam.

12.

Spread the chocolate filling over the jam and place the other cake on top.

13.

For the chocolate glaze: heat the cream in a pan just to a boil. Remove from the heat and pour over the chocolate. Stir until melted. Stir in the butter and leave to cool and thicken slightly.

14.

Pour the glaze over the cake. Pile the chocolate curls in the centre. Smooth the sides of the cake with a palette knife and leave to set. Decorate with raspberries.

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