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Hazelnut sponge with chocolate-raspberry cream

Australian Gourmet Traveller recipe for hazelnut sponge cake with chocolate-raspberry cream.
Hazelnut sponge with chocolate-raspberry cream

Hazelnut sponge with chocolate-raspberry cream

Ben Dearnley
10
20M
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50M

Ingredients

Chocolate-raspberry cream

Method

Main

1.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.
2.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).
3.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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