Chocolate and Raspberry Devil Cake

Method

1. 1. Preheat the oven to 180°C (160°C fan) and grease and line two 20cm spring-form cake tins with parchment paper.
2. 2. Melt the chocolate and butter together in a large heatproof bowl set over a pan of barely simmering water.
3. 3. Remove the bowl from the heat and mix in the sugar, vanilla extract and ground almonds with a spatula. Stir through the egg yolks, one at a time, mixing after each addition, until you have a thick batter.
4. 4. Put the egg whites in the bowl of a free-standing mixer (or use a hand-held electric mixer) and whisk the egg whites until stiff peaks form. Add the egg whites to the chocolate batter and fold through gently until just combined.
5. 5. Divide the chocolate batter between the prepared cake tins and bake in the oven for about 20 minutes until firm but with a slight wobble in the centre. Remove the cakes from the oven and allow to sit on a wire rack to cool in the tin for a few minutes before removing from the tins to cool completely.
6. 6. Meanwhile, make the glaze. Melt the chocolate and butter in a heatproof bowl set over a pan
   of barely simmering water. When melted, remove from the heat and whisk in the icing sugar and cream, a little bit at a time. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.
7. 7. Place one of the cakes on a cake stand and spread half the glaze across the surface. Arrange half the raspberries over the surface and then place the second cake layer
   on top. Spread the remaining glaze across the top and decorate with the remaining raspberries. Finish with chocolate curls.

• Summer
• Desserts & Baking
• dessert
• Gluten Free
• chocolate cake
• dark chocolate raspberry cake

Ingredients

• US
• METRIC

You'll Need