by Gay Cook
I enjoy making this delicious cake as it’s the perfect time of the year to have with fresh local raspberries at their prime.
8-inch/20 cm
- Butter and flour for cake pan
- 6 oz (150g) semi-sweet or bitter-sweet chocolate
- 1⁄4 cup (60 ml) rum or strong coffee
- 1⁄2 cup (125 ml) room temperature butter
- 6 oz (150g) semi-sweet chocolate, cut into pieces
- 1⁄4 cup (60 ml) rum or strong coffee
- 1⁄2 cup (125 ml) butter
- 1⁄2 cup (125 ml) granulated sugar
- 4 eggs, large at room temperature, separated
- 1⁄2 cup (125 ml) ground toasted almonds*
- 1⁄4 cup (60 ml) all-purpose flour
- Pinch salt
- Garnish: 1⁄3 cup (80 ml) whipping cream, whipped and sweetened slightly
- 1/3 cup (160 ml) fresh raspberries
- Preheat oven to 375ºF (190ºC). Butter 8-in (20 cm) spring-form pan. Sprinkle with flour; shake out excess. If possible cut parchment paper to fit into bottom of spring-form pan to make cake removable easier.
- In small saucepan over low heat, melt chocolate with rum or coffee. Stir often until smooth. Remove from heat and stir in butter until melted; cool slightly.
- Beat half the sugar with egg yolks until lemon coloured. Stir in chocolate mixture and almonds. Cool slightly.
- Beat egg whites until soft peaks form. Gently sprinkle in remaining sugar while continuing to beat. Sprinkle and fold in flour and chocolate mixture.
- Pour into prepared pan. Bake for 25 to 30 minutes. The outside of the cake should be firm and centre remains moist.
- Leave cake to stand 10 minutes; unmold to cool on rack.
Glaze
- 3 oz (84 g) semi-sweet chocolate, chopped in small chunks
- 2 tbsp (30 ml) rum or strong coffee
- 4 tbsp (60 ml) butter
- In small saucepan, melted chocolate in rum or coffee on low heat. Remove from heat, stir in butter until melted and mixture is smooth. Pour over cake and smooth top and sides. Decorate with toasted almonds.
To toast almonds, preheat almonds to 375 F (190 C). Place almonds on bake sheet and roast 15 minutes or until a nut aroma is detected.
Sweetened whipped cream and fresh raspberries may be used instead of the glaze with almonds.
If using lightly sweetened whipped cream and fresh raspberries, place cream in decorating bag and pipe the cream on the cake along with the fresh raspberries.
