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Hazelnut sponge with chocolate-raspberry cream


You'll need

190 gm plain flour, plus extra for dusting 50 gm hazelnut meal 80 gm butter, melted and cooled, plus extra for brushing 8 eggs, at room temperature 220 gm (1 cup) caster sugar 130 gm good-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushing   Chocolate-raspberry cream 250 ml (1 cup) pouring cream 150 gm dark chocolate (54% cocoa solids), melted 20 ml raspberry liqueur 70 gm raspberries, lightly crushed, plus extra whole raspberries, to serve

Method

  • 01
  • 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 in basic sponge cake recipe.
  • 02
  • 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).
  • 03
  • Brush one cake half with jam mixture, spread with chocolate-raspberry cream, sandwich with remaining half, dust with cocoa and serve with extra raspberries.

At A Glance

  • Serves 10 people
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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 10 people

Featured in

Sep 2009

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