• 12servings
  • 105minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 170g baking chocolate

  2. 7 eggs, separated

  3. 125g plain flour

  4. 225g butter

  5. 400g caster sugar

  6. 1 1/2 teaspoons vanilla extract

  7. 170g plain chocolate

  8. 180ml whipping cream

  9. 100g frozen raspberries, thawed

  10. 3 tablespoons raspberry preserves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 150 C / Gas 2. Line bottoms of two 23cm sandwich tins with baking parchment.

  2. To make cake: Melt 170g of plain chocolate and 170g of baking chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.

  3. In a large bowl, beat butter, 300g of the sugar and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.

  4. In another bowl, beat egg whites until foamy. Gradually beat in remaining 100g sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate mixture, in three additions. Pour cake mixture into prepared cake tins, and smooth tops.

  5. Bake until a skewer stuck into the centres of the cakes comes out with moist crumbs, about 45 minutes. Cool in tins.

  6. To make icing: In a saucepan, bring cream just to the boil. Chop 170g plain chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour icing into bowl, and press sheet of cling film directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.

  7. To make filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate icing.


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