Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Sep 2009

You might also like...

Waffles with chocolate and Pedro Ximenez sauce

recipes

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

Pineapple, lime and vanilla sundae

recipes

Char-grilled pineapple wedges with chilli salt

Cheesecake doughnuts with salted caramel

recipes

Jam doughnuts

Pork, veal and fennel sausage rolls

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.