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Author Notes: What can I say about chocolate and raspberries but that they are delicious together. Last year my niece offered me a heart shaped springform pan so I used it to bake this cake! I also make this cake many times in individual disposable aluminium forms and plate them with some raspberries and vanilla ice-cream. The cake is almost a flourless cake with a very soft inside and is covered with a raspberry chocolate ganache. Perfect for Valentine’s Day with a flute of Champagne. —Babette's Feast
- 8.5 ounces good quality 70% Cocoa chocolate (Valrhona or Green& Black)
- 2/3 cup butter cut up in small pieces
- 3/4 cup sugar
- 2 tablespoons potato starch
- 1 pinch salt
- 1 teaspoon lemon juice
- 6 big eggs at room temperature, separated
- Butter and flour for the form
- 10 inch diameter springform pan
Chocolate and Raspberry Ganache
- 1/3 cup double cream
- 2 tablespoons corn syrup
- 5.5 ounces good quality semisweet chocolate (Valrhona or Green& Black)
- 2 ounces butter cut up in small pieces at room temperature
- 4 ounces fresh raspberries
- For the cake: Pre-heat the oven to 350 degrees F.
- Butter a springform pan with butter, cover the bottom and the sides with parchment paper and butter again the parchment paper. Dust the bottom and sides with flour and tap out excess flour.
- Melt the chocolate, cut up in small pieces, with the butter in a bain-marie. Allow to cool down to 100 degrees before using
- In a stand mixer fitted with the paddle attachment, beat the sugar and the yolks until pale and very fluffy. Add the cooled chocolate and butter in 3 goes, mixing well before adding the next part.
- Sift the potato starch and add it to the egg and chocolate mixture, scraping down the sides of the bowl.
- Beat the egg whites with the salt at low speed to a soft consistency. Add the lemon juice and beat at medium high speed until you get hard peaks. Fold the egg whites with a rubber spatula very gently, in 3 goes, to the chocolate and egg mixture, keeping all the air in the egg whites.
- Pour the cake batter in the springform pan and bake for 25 to 35 minutes until the sides are cooked but the centre is still soft.
- Cool in the pan on a wire rack releasing the side.
- Gently release the parchment paper from the sides of the cake and slide it to a serving plate. Cut the parchment paper around the cake so only the bottom is left with it. The cake is too soft to invert, it will break.
- For the ganache: Chop the chocolate in very small pieces.
- Pick through the raspberries and throw away any that have mold or are gone. Process the raspberries until you have a soft purée. Sieve through a medium mesh sieve, pressing to get all the juice out, leaving the seeds in the sieve.
- Bring the cream and corn syrup to a boil. Remove immediately from the heat and add the butter and chocolate pieces, stirring constantly until the chocolate and the butter are completely melted and mixture is soft and shiny. Add the raspberry purée and allow to cool to room temperature
- Pour the Raspberry and Chocolate ganache over the cake, covering the top and sides by tilting the plate in all directions (the icing will pour by itself on the sides). Garnish with fresh raspberries.
- Happy Valentine’s Day!
- This recipe was entered in the contest for Your Best Chocolate Cake