Prep time : 1 hour
Cook time : 1 hour
Servings : 8
Ingredients :
150g Lindt 70% Dark cooking chocolate
100g butter
3 tablespoons milk
3/4 cup caster sugar
3 eggs, separated
145g Ground almonds or ground hazelnuts
1 teaspoon vanilla
Directions :
Cake Directions :
Grease a 22cm spring form cake pan (I used a specialty heart shaped tin for this recipe, but you could use any shape). Line with wax paper or parchment paper. Set aside. Preheat oven (180C). Melt chocolate and butter together over a double boiler or in the microwave on medium 50% power for 1/2 minute. Allow to cool a little. In a large bowl, add sugar, almond meal, vanilla, egg yolks and stir well.
Whip egg whites in a separate bowl until they form stiff peaks. Add chocolate mixture and milk to a large bowl and stir until combined. Add in 1/3 of the egg whites to chocolate mixture and mix it gently. Then Add in the rest of the egg whites also mix it. Pour mixture into prepared tin. Bake for 40 -45 minutes (a smaller tin like my heart tin took 20 minutes, and I had enough mixture for two hearts). The cake is ready when the top of the cake feels firm to touch. Remove from the oven and allow to cool on a rack. Cover with a clean damp towel.
Chocolate Rose hip Glaze recipe :
Ingredients :
3 large tablespoons rosehip jam (strained if lumpy)
1/4 cup icing sugar
water to make a smooth glaze
100g Lindt dark cooking chocolate 70%
Directions :
In a small pan on medium heat, melt jam, chocolate and icing sugar together. Remove from pan and stir vigorously until smooth, adding enough water to make a smooth glaze at pouring consistency.
Brush the whip cream over the cooled cake. put some of the whipped cream into a plastic bag and pipe the cream onto the cake, decorate with fresh or frozen raspberries, and serve.
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