Saturday, June 27, 2015

Chocolate raspberry cake - Chokladtårta med hallon

CHOCOLATE RASPBERRY CAKE
Chokladtårta med hallon

Smooth and soft in texture and incredibly good.

1 cake, 8 to 10 pieces

14 oz almond paste
2 eggs
½ 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 raspberries


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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