Ingredients

The following ingredients have 12 Servings
  • 225g dark chocolate , 70% cocoa solids
  • 175g unsalted butter , chopped, diced
  • 2 tsp vanilla extract
  • ¼ tsp instant coffee powder or extract
  • 100g toasted almonds
  • 2 heaped tbsp plain flour
  • ½ tsp salt
  • 5 eggs
  • 140g golden caster sugar
  • 12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
  • 4 tbsp raspberry jam
  • 140g dark chocolate , 70% cocoa solids, chopped
  • 100ml double cream
  • icing sugar and sweet vanilla cream, to serve

Instruction

  • Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  • Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  • Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  • Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
  • For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.