Saturday, April 29, 2000 Living L5

Chocolate Raspberry Cake

Chocolate Raspberry Cake

Reproduced without permission from Chocolatier Magazine, May 2000 issue
Ingredients:

Chocolate sponge cake:

  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened nonalkalized cocoa powder
  • 8 large eggs
  • ¾ cup plus 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
Chocolate fudge filling:
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
Chocolate glaze:
  • 9 ounces semisweet chocolate, finely chopped
  • ½ cup heavy cream
  • ½ cup milk
Assembly:
  • 6 tablespoons seedless raspberry jam
Instructions:
Make the chocolate sponge cake:
1. Position a rack in the center of the oven and preheat to 350° F. Butter a 9-by-13-inch rectangular cake pan. Line the bottom of the pan with parchment paper and butter the paper.
2. Sift the flour and cocoa powder into a medium bowl.
3. Place the eggs in a 4 ½ quart bowl of a heavy-duty electric mixer set on high speed. Using the wire whip attachment, slowly add the sugar and whip for 3 to 5 minutes or until the mixture is pale in color and doubled in volume.
4. Using a large rubber spatula, fold in the dry ingredients by hand. Fold in the butter.
5. Spread the batter evenly into the prepared pan and bake for about 25 minutes or until the center of the cake springs back when gently pressed with a finger.
6. Run a thin-bladed knife between the edge of the cake and the sides of the pan. Remove the cake from the pan and place on a wire rack, leaving the parchment in place. Allow to cool completely.
Make the chocolate fudge filling:
7. Place the chopped chocolate in a medium heatproof bowl.
8. Place the cream, butter and sugar in a medium saucepan and cook over medium-low heat, stirring, until the butter melts and the sugar dissolves.
Increase the heat and cook until just before the mixture comes to a boil. Remove the pan from the heat and pour the hot mixture over the chopped chocolate. Let stand for 3 minutes to melt the chocolate.
9. Stir gently until smooth and well-blended.
10. Refrigerate until cold and firm, at least 6 hours.
Make the chocolate glaze:
11. Place the chopped chocolate in a medium heatproof bowl.
12. Place the cream and milk in a small saucepan and cook over medium heat until just before the mixture comes to a boil. Remove the pan from the heat and pour the hot mixture over the chopped chocolate. Let stand for 3 minutes to melt the chocolate.
13. Stir gently until smooth and well-blended.
14. Let cool to room temperature.
Assemble the cake:
15. Remove the parchment from the cooled cake and cut the cake crosswise into 3 equal layers.
16. Place one of the layers on a wire rack. Spread 3 tablespoons of the raspberry jam over the layer and then spread half of the fudge over the jam. Place another layer over the first and spread the remaining jam over it. Spread the remaining fudge over the jam. Top the assembly with the last layer. Spread the chocolate glaze over the top and sides of the cake.
17. Carefully transfer the cake to a serving platter and chill at least one hour before serving.
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