A friend of mine declared this her favourite chocolate cake. Given that she adores chocolate cake this was high praise indeed. This is not a difficult cake to make but you do have to allow plenty of time for chilling.
Double Chocolate & Raspberry Torte
For the Chocolate Sponge
- 170g dark chocolate (70% min)
- 170g unsalted butter
- 4 medium eggs, separated
- 170g caster sugar
- 70g plain flour, sifted
- ½ tbsp baking powder
- 80g ground almonds
- Pinch of salt
For the Chocolate Mousse
- 2 gelatine leaves, soaked for 10 minutes in cold water (see Notes)
- 130g white chocolate
- 1 tsp vanilla paste
- 280ml + 220ml double cream
For the Filling and Decoration
- 450g fresh raspberries
For the Chocolate Ganache
- 130g dark chocolate (64%)
- 65ml double cream
- For the chocolate sponges, preheat the oven to 180C/160C fan. Grease two 23cm round tins and line with baking parchment.
- Place the chocolate and butter in a microwave bowl and melt at medium power and in 30 seconds bursts. Stir until smooth and leave to cool to room temperature.
- Once cooled add the egg yolks one at a time beating well after each addition until incorporated.
- Beat in the caster sugar, sifted flour, baking powder and ground almonds.
- In a clean bowl and with a hand whisk, beat the egg whites with the pinch of salt to a peak. Don’t overbeat, your egg whites should just hold and you should be able to turn the bowl upside down.
- Working in thirds fold the egg whites into the chocolate mixture.
- Divide the batter between the prepared tins and bake in the preheated oven for 10 – 12 minutes. A skewer inserted into the centre should come out clean.
- Turn the sponges out onto a cooling rack lined with baking parchment. Remove the baked parchment paper and leave to cool completely.
- Once cooled, place a sponge on a serving plate and enclose with a cake ring.
- Make the chocolate mousse. Break the chocolate into a large bowl.
- Add the squeezed out gelatine leaves and the vanilla paste to the chocolate.
- Bring 280ml of double cream to a boil and pour it over the chocolate. Stir until smooth and leave to cool at room temperature for 15 minutes.
- Beat the remaining 220ml of double cream to a soft peak and fold into the chocolate mixture. Chill until the mixture just begins to set.
- Arrange the raspberries over the sponge reserving some for decorations later.
- Pour the chocolate mousse over the raspberries, reserving about 4 – 5 tbsp for decorations.
- Put the second sponge on top pressing down lightly. Place the cake in the fridge for 6 – 8 hours or better still overnight to set.
- For the chocolate ganache break the chocolate into a microwave bowl and melt at medium power and in 30 seconds bursts.
- Pour the cream immediately onto the warm melted chocolate and whisk until fully incorporated.
- Pour the ganache over the cake and spread evenly with a pallet knife. Refrigerate to set.
- To remove the cake ring from the cake, use a blowtorch all around the ring to slightly melt the edges and remove the ring.
- Spoon the remaining chocolate mousse into a piping bag fitted with a nozzle of your choice and pipe rosettes all around the cake. Top each rosette with a small raspberry.
Notes: I have used Dr.Oetker Diamond Gelatine Leaves. If you are using a different brand please refer to the manufactures instructions.