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

INGREDIENTS

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

METHOD

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.