Search of the best chocolate cake is over! Indulge in the sweet symphony of flourless chocolate cake and raspberry cream cheese glazed with chocolate ganache.
Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 40 mins Ready in : 1 hr 20 mins Serves : 7 or 8 inch layered cake
INGREDIENTS
- Flourless Chocolate Cake
- 210g Unsalted Butter
- 210g Dark Chocolate Coverture
- 4 no Egg Yolks
- 105g Caster Sugar
- 4 no Egg White
- 105g Caster Sugar
- Raspberry Cream Cheese
- 250g Cream Cheese
- 15g Icing Sugar
- 100g Raspberry Puree
- Chocolate Ganache
- 200g Dark Coverture
- 150g Dairy Whipping Cream
- 20g Unsalted Butter
DIRECTIONS TO CHOCOLATE CAKE
- Preheat oven to 190C.
- Grease two 7” round mould.
- Combine unsalted butter and dark chocolate couverture in a bowl.
- Place over bain marie, until melted.
- In a mixing bowl, whisk egg yolk and caster sugar until ribbon stage.
- In a stand mixer bowl, whip the egg white; add sugar gradually until become a meringue.
- Fold the egg yolk mixture into chocolate mixture until homogenous.
- Fold the meringue in parts into the mixture, gently. Do not Over Fold.
- Divide the batter and deposit it into the two 7”moulds.
- Bake in the preheated oven for approximately 35 to 40 mins (vary depending on individual oven)
DIRECTIONS TO RASPBERRY CREAM CHEESE
- In a mixing bowl, cream the cream cheese and icing sugar until light and fluffy.
- Fold in the raspberry puree to create a marble pattern.
DIRECTIONS TO CHOCOLATE GANACHE
- Boil the cream.
- Add the boiled cream part by part into the chocolate and mix to emulsify.
- Add butter, and reserve for assembly.