Chocolate Raspberry Cream Cake
6 large eggs, separated
1 cup sugar, divided
3/4 cup flour
1/3 cup unsweetened cocoa powder
3/4 cup finely ground almonds
12 ounces semisweet chocolate, coarse chopped
1 cup heavy cream
1 12 ounce bag frozen raspberries, thawed
1 1/2 teaspoons unflavored gelatin
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup water
1/4 cup sugar
1/4 cup seedless raspberry preserves
Cake: Position a rack in the center of the oven and preheat to
350ºF. Lightly butter a 10" diameter springform pan. In a small
bowl, whip the egg yolks with an electric mixer at medium speed. Add
1/3 cup sugar in a steady stream. Continue beating 4-7 minutes,
until the batter is pale yellow and coats a spoon. Sift the flour
and cocoa powder together; stir in the almonds. In a large bowl,
beat the egg whites at low speed until frothy. Gradually increase
the speed to medium-high and continue beating until they start to
form soft peaks. Gradually add the remaining 2/3 cup sugar, 1
teaspoon at a time, until the whites form stiff, shiny peaks.Fold
the egg yolks into the whites, then fold in the flour mixture.
Scrape the batter into the prepared pan and smooth to level. Bake
approximately 35 minutes, or until the cake springs back to the
touch. Cool completely.
Ganache: Melt the chocolate in the top of a double boiler. Remove
from heat and stir in cream. Let cool. Raspberry Cream: Drain
raspberries, reserve liquid. Place 2 tablespoons of the liquid in a
small microwavable bowl. Sprinkle gelatin over the juice and stand 5
minutes to soften. Place gelatin & juice in microwave at half power
for 30 seconds; stir. Repeat if necessary to dissolve gelatin
completely. Meanwhile, beat the cream with the sugar until stiff
peaks begin to form. Add 2 tablespoons cream to the juice & gelatin,
stir. Fold back into cream. Fold in the raspberries.
Raspberry Syrup: Combine water, sugar and remainder of reserved
raspberry juice (about 1/2 cup) in small saucepan over medium heat.
Stir constantly until sugar dissolves; do not let the mixture boil.
Remove from heat and cool to room temperature.
Assembly: Using a bread knife, horizontally slice the cake into two
layers. Liberally brush the bottom layer and the under-side of the
top layer with raspberry syrup. Spread 1/2 cup ganache over bottom
layer. Gently spread the raspberry cream over the ganache, making
the layer even. Place top layer above cream. Brush well with
raspberry syrup. Spread raspberry preserves on top of cake. Pour
remaining ganache over the cake, smoothing the sides. Refrigerate at
least 2 hours before serving. Garnish with fresh raspberries and
whipped cream if desired.