Hazelnut sponge with chocolate-raspberry cream
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Serves
10
Cooking Time
Prep time 20 mins, cook 30 mins
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190 gm
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plain flour, plus extra for dusting
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50 gm
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hazelnut meal
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80 gm
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butter, melted and cooled, plus extra for brushing
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8
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eggs, at room temperature
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220 gm
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(1 cup) caster sugar
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130 gm
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good-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushing
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| Chocolate-raspberry cream |
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250 ml
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(1 cup) pouring cream
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150 gm
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dark chocolate (54% cocoa solids), melted
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20 ml
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raspberry liqueur
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70 gm
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raspberries, lightly crushed, plus extra whole raspberries, to serve
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1
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Preheat oven to 160C. Process flour and hazelnut meal in a food processor to combine, then triple-sift and set aside. Follow method for basic sponge cake, bake until centre springs back when pressed with your fingertip (25-30 minutes), cool as above.
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2
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Meanwhile, for chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes, don’t over-whisk or mixture will split). Fold in raspberries, refrigerate until starting to firm (10-15 minutes).
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3
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Brush one cake half with jam mixture, spread with chocolate-raspberry cream, sandwich with remaining half, dust with cocoa and serve with extra raspberries.
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This recipe is from the September 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles