For me, cakes say cosiness and contentment, home, warmth and love. Whatever the occasion, there`s always room for a cake. Most people`s first baking memory is of making a cake, side by side with their mother, helping out but ultimately wishing she would be quick and put the cake in the oven so the could get on with licking that spoon or bowl.
Lorraine Pascale `Baking Made Easy`
Ingredients
6 eggs
100g sugar
100g plain flour
1/2 cup of bitter
cocoa
1 teaspoon baking
powder
150 g ground
almonds
Cream:
• 600 g whipping
cream, cold
• 100g icing sugar
• 200 g
raspberries (can be fresh or frozen)
• sideways -
grated dark chocolate (about 50 g) or chocolate chips or chocolate sprinkles
Yogurt chocolate
sauce
100 g plain
chocolate + 4 tablespoons plain yogurt
Equipment
23cm (9in) deep
round loose-bottomed sandwich tin
Eggs are to be
fresh and heated at room temperature. Preheat the oven to 170 C.
Grease the cake
tin and line base with baking paper.
Sponge
Into a clean bowl,
sift flour, cocoa and baking powder and mix.
Put the eggs white
in second bowl and beat for about 2 minutes until well foaming. Add sugar beat
for a few minutes until they are stiff and glossy. Still whisking gradually add
the egg yolks ad beat until combined.
Add a mixture of
flour, and mix together. Finally add the ground almonds and stir gently with a
spoon.
Dollop the mixture
into the prepared cake tin and bake in the centre of the oven for 30 minutes.
When cooked, the
sponge should spring back when pushed lightly, will be a light chocolate colour
and a skewer inserted into middle of the cake will come out clean. Leave to
cool for 10 minutes or so, then remove from the tin and place on a wire rack to
cool completely. Once it is cool, slice the cake in to 3 tops.
raspberry
cream
Put the whipping
cream in a mixing bowl and beat for about 2 minutes until the cream is thick
Add raspberries
and mix briefly at greater speed until raspberries partially disintegrate.
decoration
Place the bottom
of the sponge on the plate. Put a big dollop of raspberries cream on top and,
using a palette knife, spread the raspberries cream over the cake. Place the
second level on top of the raspberries cream sponge and spread the cream over
the cake. Place the top sponge and cover the side cake with cream and spring
chocolate.
The top of the
cake spread with yogurt chocolate sauce.
Yogurt chocolate sauce:
chocolate, broken into cubes, melt, add the yogurt and mix together, spread
over the top of the cake. Decorate in any way, fresh raspberries, flowers or
chocolate shavings.
inspiration by http://www.kwestiasmaku.com/