190 gmplain flour, plus extra for dusting50 gmhazelnut meal80 gmbutter, melted and cooled, plus extra for brushing8eggs, at room temperature220 gm(1 cup) caster sugar130 gmgood-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushingChocolate-raspberry cream250 ml(1 cup) pouring cream150 gmdark chocolate (54% cocoa solids), melted20 mlraspberry liqueur70 gmraspberries, lightly crushed, plus extra whole raspberries, to serve
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.
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).
Brush one cake half with jam mixture, spread with chocolate-raspberry cream, sandwich with remaining half, dust with cocoa and serve with extra raspberries.