- 225g dark chocolate, 70% cocoa solids
Chocolate as we know it in pressed…
- 175g unsalted butter, chopped, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp vanilla extract
- ¼ tsp instant coffee powder or extract
- 100g toasted almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 2 heaped tbsp plain flour
- ½ tsp salt
- 5 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g golden caster sugar
- 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 4 tbsp raspberry jam
For the glaze
- 140g dark chocolate, 70% cocoa solids, chopped
- 100ml double cream
- icing sugar and sweet vanilla cream, to serve
Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.