12 February 2014

Gorgeous Divine Chocolate Cake Recipe!

Divine Chocolate and Raspberry Truffle Cake
By Linda Collister: 

Very pretty and special - For Valentine’s Day, Mother’s Day or any other celebration!
Makes one large cake
Prep time 30 minutes
Cooking time approx one hour
Serves 8-10

For the sponge:

200g Divine Dark Chocolate, broken up (available at +My Coffee Stop )
4 tbsps Amaretto Disaronno (amaretti liqueur)
200g unsalted butter, softened
200g caster sugar plus 3 tbsps extra
6 large free-range eggs, at room temperature, separated
A good pinch cream of tartar
A good pinch of salt
100g ground almonds (available at +My Coffee Stop )
125g plain flour
25g flaked almonds
125g fresh raspberries

For the icing:

150g Divine Dark Chocolate, broken up (available at +My Coffee Stop )
1 tablespoon Amaretto Disaronno
125g unsalted butter, softened
1 heaped tbsp golden syrup
To decorate: fresh raspberries, chocolate shards or curls

21cm springform tin, greased and base-lined

Preheat the oven to 180C, 350F, Gas 4.

Put the chocolate and Amaretto into a heatproof bowl.  Set over a pan of steaming hot but not boiling water and leave to melt gently.  Remove the bowl from the pan, stir the chocolate gently until smooth then leave to cool until needed.

Beat the butter until creamy, using a wooden spoon or an electric whisk. Then beat in the 200g sugar (save the rest for later).  When the mixture looks very light and fluffy beat in the egg yolks, one at a time, beating well after each addition.

In a separate bowl, whisk the egg whites with a clean whisk until just frothy, then add the cream of tartar and the salt and continue whisking until the mixture is thick and stands in soft peaks when the whisk is lifted.  Whisk in the reserved 3 tablespoons of sugar.

Using a large metal spoon gently fold the chocolate mixture into the egg yolk mixture, followed by the ground almonds.  Add a quarter of the egg whites and fold in.  Sift half the flour on to the mixture and fold in, then half the remaining egg whites.  Repeat with the remaining flour and whites.  Gently fold in the flaked almonds and raspberries, using just a couple of movements so the mixture is not over-worked, then spoon the mixture into the tin and spread evenly.

Bake in the heated oven for 55-60 minutes until just firm to touch and a cocktail stick inserted into the centre (avoiding the fruit) comes out clean. Run a round-bladed knife around the inside of the tin then leave to cool and firm up on a wire rack for 15 minutes before unclipping the tin.

A massive thank you to +Divine Chocolate for sharing this luxurious chocolate recipe with us!

Divine Dark Chocolate is a fantastic cooking ingredient, it has such a clean after taste but great deep chocolatly taste as you chew, we do have Dark Divine Bars in stock in both Enfield and Shepton Mallet shops, so if this recipe has inspired you, then please do come along to us and get baking!