Addictive, decadent and rich – nothing to detract from the pure chocolate taste – complemented by the raspberries and liqueur – this chocolate cake is indeed to die for!
4 large eggs – separated carefully
125g caster sugar
125g dark chocolate- coarsely grated (See my recommendation)
50ml dark rum
600ml double cream
3 tbsp caster sugar
3 tbsp framboise (raspberry liqueur)
_ kg raspberries
Pre-heat the oven to 180C, 350F, gas mark 5
Line 3 x 20cm (8”) sandwich tins with buttered parchment paper
Beat egg yolks and sugar until the mixture makes a thick trail. This is best done in an electric mixer.
Gently melt the chocolate with the rum in a double boiler, taking care that no water or steam can get into the chocolate – keep the water level and the temperature both low.
Start to whisk the whites with the salt to stiff peaks.
When the yolks are ready, transfer to a wide bowl and fold in the molten chocolate (using a balloon whisk or spatula)
Fold in 1/3 of the egg whites and whisk the rest back to stiff peaks. Carefully fold these in as well.
Pour into the 3 tins, dividing the mix evenly between them.
Bake in the pre-heated oven for 15 to 17 minutes until well risen and as firm in the middle as at the sides. The mixture will have shrunk slightly from the edge of the tin and have a cracked appearance. Don’t worry - this is how it is meant to be.
Spread baking parchment onto 2 wire cooling racks, sprinkle with caster sugar, and then turn the cakes out onto the trays. Carefully remove the lining parchment and lay a clean tea towel lightly over the cakes. Leave to become quite cold when the tops will have settled and the cakes can be handled.
Whisk the cream, sugar and raspberry liqueur together until stiff. Reserve a few raspberries to decorate the top and fold the rest into the cream.
Use to sandwich the 3 layers together.
Arrange a little pile of raspberries in the centre with some tiny mint leaves and give the cake a light dusting of icing sugar.
The Old Vicarage Restaurant
Chocolate Traveller Notes
This is a fantastic cake by Tessa - who wouldn't want to devour this? I would personally use our own Venezuela 70% dark chocolate bar (100g) because of the beautifully rich and wide flavour profile, not too tart or bitter, which will work very well with the raspberries. Alternatively, the Amedei 70% Toscano Black dark chocolate bar, the Michel Cluizel 72%, dark chocolate minigrammes or Valrhona's 61% and 68% dark chocolate blocks.