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Recipe

Flourless double chocolate & raspberry layer cake

This is the ultimate party chocolate cake with its moist baked mousse chocolate layers and tangy raspberry and cream centre.

Feb 24, 2015 10:00pm
  • 1 hr cooking
  • Serves 8
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Ingredients

  • 400 gram dark chocolate, roughly chopped
  • 90 gram butter
  • 1/2 teaspoon instant coffee
  • 1/4 cup water
  • 1/4 cup cream
  • 6 egg yolks
  • 50 gram sugar
  • 6 egg whites
  • 100 gram sugar
  • 70 gram ground almonds
  • 1 cup raspberries
  • 1/4 cup icing sugar
  • 300 millilitre thickened cream

Method

  • 1
    Preheat the oven to 180ºC. Lightly grease and line two 20cm matching cake tins.
  • 2
    Combine the chocolate, butter, instant coffee and water in a glass or stainless steel bowl, then place over a saucepan of hot water.
  • 3
    Stir until the mixture is smooth and glossy. Remove from the saucepan and stir in the cream to cool the mixture. Allow to cool to room temperature.
  • 4
    Using an electric beater, beat the egg yolks and the 50g of sugar until thick, pale and fluffy – about 5-8 minutes.
  • 5
    In a different bowl, using a clean electric beater, whisk the egg whites until soft peaks form, then gradually add the 100g sugar. Whip until white and glossy with medium to firm peaks.
  • 6
    When the chocolate has cooled, fold in the egg-yolk mixture and ground almonds, then lastly the egg whites in three separate amounts.
  • 7
    Divide the mixture between the two cake tins and bake for 20 minutes. Reduce the heat to 170ºC and bake for a further 20 minutes until the top forms a crust, it feels set in the centre and the cake appears to be coming away from the sides. Remove from oven. Cool cakes completely before filling.
  • 8
    For raspberry sauce, mash the raspberries with the icing sugar and set aside.
  • 9
    Arrange one cake on a serving plate and top with dollops of thickened cream. Spoon over half the raspberry sauce and sandwich with the rest of the cake. Serve with remaining sauce on the side.

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