90g unsalted butter
150g dark (70%) chocolate
90g golden caster sugar
3 eggs, separated
1tbsp dark coffee
For the GANACHE:
100g dark (70%) chocolate
50ml double cream
25g unsalted butter
400g fresh raspberries
around 50g milk/dark chocolate
around 50g milk/dark chocolate
Preheat the oven to 180°C (fan 170°C, 350°F) and grease a 20cm round cake tin, and then line the base with baking powder.
STEP 1: Put the hazelnuts on a baking tray and roast them in the oven for about 7 minutes, make sure they don't burn and then allow them to cool before grinding them in the food processor.
STEP 2: Measure out the butter, sugar and chocolate in glass bowl, and then over a pan of simmering water, gently melt it all together. Stirring every so often.
STEP 3: Once it is all melted, turn off the heat and pour in the 1tbsp of coffee mixture. [I make this my using a small amount of instant coffee powder with about 2tbsp of boiling water - you should't be able to taste the coffee instead it should add more depth to the chocolate]. Then remove from the heat and stir in the ground hazelnuts.
STEP 4: Beat the egg yolks until they are a paler colour and then stir into the cooled chocolate - hazelnut mixture.
STEP 5: In a clean bowl, whisk the egg whites and SLOWLY add the remaining caster sugar (and I mean slowly! if you try to add it all in one go the egg whites won't whisk) Whisk until soft peaks have formed.
STEP 6: Then with a spatula fold the egg whites into the chocolate mixture, bit by bit making sure to keep the mixture light and whipped up. Pour the mixture into the prepared tin and put in the oven to bake for 20minutes.
STEP 7: When the cake is firm to touch and then leave to cool for 10minutes. In the mean time make the Ganache.
TO MAKE THE GANACHE: Break the dark chocolate up into pieces and put into a large-ish bowl. In a small saucepan heat the cream and the butter together until the butter has completely melted and the cream is bubbling slightly. Then pour the hot cream mixture over the chocolate and leave to sit for about a minute. Then stir it all together, it should get thick as you stir it - if not just heat the bowl over some simmering water for a bit and it will thicken up!
STEP 8: ASSEMBLING THE CAKE, having taken the cake out the tin (either popping out or flipping it over) spread the chocolate ganache quite thickly onto the top of the cake. You can then leave the ganache to set for a bit, but if you are in a rush this is not essential. After about 20mins melt some milk or dark chocolate in a bowl in the microwave. Using a knife spread a bit of the chocolate onto the bottom of a raspberry and push the raspberry onto the top of the cake.
Working from the outside, create a spiral effect making sure you keep the raspberries as close together as possible.
STEP 9: After you have finished, take a few pictures of this masterpiece for Instagram and then serve with a dollop of vanilla ice-cream and a big grin on your face. Expect to enjoy compliments just as much as you are enjoying the cake!
Sabrina Lucille xx