by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand7 ounces 70% cocoa chocolate (Valrhona or similar) Ask a question about this ingredient
4.5 ounces butter cut up in small pieces Ask a question about this ingredient
2/3 cups all purpose flour Ask a question about this ingredient
2/3 cups ground roasted natural almonds Ask a question about this ingredient
4 eggs at room temperature Ask a question about this ingredient
3/4 cups fine sugar Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
For the Cream Ask a question about this ingredient
1 1/2 cup whipping cream Ask a question about this ingredient
1 cup fresh raspberries Ask a question about this ingredient
2 tablespoons poppy seeds Ask a question about this ingredient
For Chocolate Icing Ask a question about this ingredient
6 ounces 70% cocoa chocolate (Valrhona or similar) Ask a question about this ingredient
Pre-heat the oven to 325º F. with rack in the middle position.
Ask a question about this stepRoast non salted natural peeled almonds until light golden brown. Allow to cool completely and then grind them finely. Set aside.
Ask a question about this stepButter and flour a 9 inch diameter spring form pan.
Ask a question about this stepCut the chocolate and butter in pieces and melt in a pan over a bain-marie. Remove the pan and put it on a cold surface to lower the temperature of the chocolate and butter stirring once in a while.
Ask a question about this stepIn a stand mixer fitted with the paddle attachment, beat the whole eggs and the sugar until doubled in size and very fluffy.
Ask a question about this stepSift the flour and the salt together and gently fold it in the egg and sugar mixture with the almond meal. Then add the chocolate slowly and fold it in gently.
Ask a question about this stepBake for 30 to 40 minutes or until golden brown and the centre is cooked (use a toothpick to check it comes out dry. If needed cover with aluminium foil to cook completely and not over brown.
Ask a question about this stepCool for 5 minutes in the pan and then invert on a wire rack. When completely cold, use a serrated knife to cut in 3 horizontal layers. If the top is very round, cut the top off so the layers are flat.
Ask a question about this stepGanache: Cut the chocolate in small pieces to be easier to melt. Bring the cream to a boil. Remove from the heat, add the chocolate pieces, stirring well until the chocolate is melted and ganache is shiny.
Ask a question about this stepCream Whisk the double cream until very stiff. Lightly crush the raspberries with a fork. Whisk the poppy seeds in the cream to mix well and then fold in the raspberries, giving just 2 or 3 turns - if you mix too much after adding the raspberries, the cream will turn pink which you don’t want.
Ask a question about this stepAssemble the cake: Put one disk of cake on a serving plate, cover with half the cream, add another layer of cake and the remaining cream. Add the last layer of cake. Pour the Chocolate Ganache over the cake, and let it drizzle down the sides.
Ask a question about this stepChill until ready to serve.
Ask a question about this stepThank you Sasa & Jan.
Thank you.
Mouth-watering indeed.