CHOCOLATE RASPBERRY CAKE
Chokladtårta med hallon
½ lb dark chocolate, 70% cocoa
½ lb nougat
1 cup heavy cream
½ tablespoon powdered coffee
2 tablespoons whisky (optional)
Heat the oven to 440F.
Chokladtårta med hallon
Smooth and soft in texture and
incredibly good.
1 cake, 8 to 10 pieces
14 oz almond paste
2 eggs½ lb dark chocolate, 70% cocoa
½ lb nougat
1 cup heavy cream
½ tablespoon powdered coffee
2 tablespoons whisky (optional)
Decoration and serving:
2/3 cup heavy cream
½ lb raspberries2/3 cup heavy cream
Heat the oven to 440F.
Dress a round springform pan,
diameter 22 cm/9 inches, with aluminium foil. Grease the foil with butter.
Coarsely grate the almond paste and mix with egg. Pour the batter in the pan
and spread it out. Bake in the middle of the oven for about 20 minutes. Allow
to get cold.
Coarsley chop the chocolate and the
nougat. Heat the cream to boiling point, add coffee and turn off the heat. Stir
in the chocolate and nougat and continue stirring until all the chocolate has
melted. Flavour to taste with optional whisky and allow to cool.
Pour the chocolate in the pan and
put the cake in the fridge. Chill for at least 6 hours, preferably overnight.
Beat the cream, cut the cake in
pieces and serve with berries and cream.
Enjoy!
Bella
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