Divine Chocolate and Raspberry Truffle Cake recipe

By Linda Collister

Very pretty and special – For Valentine’s Day

Makes one large cake

Ingredients

For the sponge:
200g Divine Dark Chocolate, broken up (available at supermarkets)
4 tbsps Amaretto Disaronno (amaretti liqueur)
200g unsalted butter, softened
200g caster sugar plus 3 tbsps extra
6 large free-range eggs, at room temperature, separated
A good pinch cream of tartar
A good pinch of salt
100g ground almonds
125g plain flour
25g flaked almonds
125g fresh raspberries
For the icing:
150g Divine Dark Chocolate, broken up (available at supermarkets)
1 tablespoon Amaretto Disaronno
125g unsalted butter, softened
1 heaped tbsp golden syrup

To decorate: fresh raspberries, icing sugar, chocolate shards or curls

Equipment
21cm springform tin, greased and base-lined

Method

Preheat the oven to 180C, 350F, Gas 4.

Put the chocolate and Amaretto into a heatproof bowl.
Set over a pan of steaming hot but not boiling water and leave to melt gently.
Remove the bowl from the pan, stir the chocolate gently until smooth then leave to cool until needed.

Beat the butter until creamy, using a wooden spoon or an electric whisk. Then beat in the 200g sugar (save the rest for later). When the mixture looks very light and fluffy beat in the egg yolks, one at a time, beating well after each addition.

In a separate bowl, whisk the egg whites with a clean whisk until just frothy, then add the cream of tartar and the salt and continue whisking until the mixture is thick and stands in soft peaks when the whisk is lifted. Whisk in the reserved 3 tablespoons of sugar.
Using a large metal spoon gently fold the chocolate mixture into the egg yolk mixture, followed by the ground almonds. Add a quarter of the egg whites and fold in. Sift half the flour on to the mixture and fold in, then half the remaining egg whites. Repeat with the remaining flour and whites. Gently fold in the flaked almonds and raspberries, using just a couple of movements so the mixture is not over-worked, then spoon the mixture into the tin and spread evenly.

Bake in the heated oven for 55-60 minutes until just firm to touch and a cocktail stick inserted into the centre (avoiding the fruit) comes out clean. Run a round-bladed knife around the inside of the tin then leave to cool and firm up on a wire rack for 15 minutes before unclipping the tin.

When completely cold set the cake on a serving platter.

To make the icing melt the chocolate with the Amaretto as before, remove the bowl from the pan and stir in the butter and syrup to make a smooth and glossy icing. Leave to cool, stirring form time to time, until thick enough to spread over the top and sides of the cake.

Leave to set and just before serving decorate with raspberries. Dust with icing sugar and chocolate shards or curls.

My Random Musings
Cuddle Fairy

clairejustine

Me, Being Mummy

Make a Valentine Day cake because they do say the way to a person’s heart is through their tummy!

Berry-special-Valentine-cake-11

There’s no need to buy a special cake tin to make this extra special cake, a large Swiss roll tin or roasting tin will work fine with a homemade paper template. .

Cuts into 8 slices
Prep: 40 minutes
Cook: 15-18 minutes

Cake layers

175g (6oz) soft margarine
175g (6oz) caster sugar
150g (5oz) self-raising flour
25g (1oz) cocoa
½ teaspoon baking powder
3 eggs

Filling

100g (4oz) dark chocolate, broken into pieces
200ml (7fl oz) double cream
150g (5oz) raspberries
225g (8oz) strawberries, hulled, sliced
Little icing sugar, sifted

Method

1.Preheat the oven to 180oC/350oF/Gas Mark 4. Grease the base and sides of a 25 x 38cm (10 x 15 inch) Swiss roll tin or roasting tin with the same base measurement and line the base with a piece of non-stick baking paper. Add the margarine and sugar to the bowl of an electric mixer or food processor, sift in the flour, cocoa and baking powder then add the eggs and beat until smooth, or mix in a bowl with a wooden spoon.

2.Spoon the cake mixture into the lined tin and spread into an even layer. Bake for 15-18 minutes until the cake springs back when lightly pressed in the centre of the tin with fingertips. Leave to cool for 15 minutes then loosen the edges and turn out on to a wire rack.

3.When cold, peel off the lining paper and fold the paper into three triangles, with the two outer triangles going one way and the centre one pointing the other. Draw a large heart in one of the triangles that is about 14 x 20 cm (51/2 x 8 inches) then cut out, and use this as a template to cut two more hearts from the other triangles. Lay the templates on the cake and cut around them with a small sharp knife. Check the shapes are the same by stacking the cakes one on top of the other and trimming a little off the sides if needed, then separate the cakes once more.

4.Melt the chocolate in a bowl set over a saucepan of very gently simmering water for about 5 minutes. Stir until smooth then take off the pan. Slowly whisk in the cream until thick and glossy then chill in the fridge for about 15 minutes until thick enough to spread.

5.Spread the cream mixture evenly over all three cake layers. Arrange a single row of raspberries around the edge of one of the cakes, then crumble the rest and arrange with the sliced strawberries over the other two layers. Carefully stack the cakes together on a pedestal plate, if you have one, with the raspberry edged cake on top then dust the raspberries with a little sifted icing sugar. Chill the Valentine Day cake in the fridge until ready to serve.

Hijacked By Twins
Mum Muddling Through

Here is an easy strawberry cake recipe with a real wow factor.

Strawberry cake recipe

Cuts into 10 slices

Prep: 45 minutes

Cook: 35-40 minutes

Ingredients

225g (8oz) soft margarine
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 teaspoon baking powder
Grated rind of 2 lemons
4 medium eggs
6 tablespoons limoncello liqueur

Filling

400g (14oz) strawberries, hulled
3 tablespoons cold water
2 teaspoons powdered gelatine
150ml (¼ pint) double cream
500g (1lb 2oz) carton luxury vanilla custard

Topping

2 tablespoons apricot glaze or apricot jam minus the pieces of fruit
250g (9oz) readymade marzipan
Little icing sugar
Few small strawberries
Few chocolate hearts

Method

1. Preheat the oven to 170°C (150°C fan) Gas 3. Grease a 20cm (8 inch) heart shaped springform tin with a little oil then line the base with a piece of non-stick baking paper.

2. Add the margarine, sugar and flour to a large bowl, electric mixer or food processor. Add the baking powder, lemon rind and eggs and beat together until smooth.

3. Spoon into the lined tin, level the surface and bake for about 35-40 minutes until well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake.

4. Leave to cool for 10 minutes then loosen the edge, remove the tin and lining paper and cool on a wire rack.

5. When the cake is cold, cut into two thinner rounds, trimming the top level if it is a little domed, then spoon the limoncello over the cut sides. Wash the cake tin and line the base and sides with two strips of clingfilm. Put one of the cake halves in the tin and pull up the clingfilm if needed so that it slightly overhangs the top of the tin.

6. Sort through the strawberries, reserve the medium sized ones for the side of the cake and the larger ones for slicing. Cut the medium sized ones in half and arrange in a ring around the outside of the cake in the tin so that the cut edge is pressed against the clingfilm. Slice the rest and arrange as an even layer to cover the base cake.

7. Add the water to a small heatproof bowl, sprinkle over the gelatine powder and leave to soak for 5 minutes then stand the bowl in a saucepan of just simmering water and heat until the gelatine has dissolved and become a clear liquid.

8. Whisk the cream until it forms soft swirls in a bowl then fold in the custard. Gradually fold in the dissolved gelatine in a thin steady stream then pour the custard mix over the strawberries in the tin and chill for 10 minutes until just setting.

9. Add the second cake half to the tin and press lightly into the custard. Gently spread the apricot glaze or jam over the top of the cake. Knead and roll out the marzipan on a piece of non-stick baking paper then cut into a heart, using the cake tin as a guide. Lift over the top of the cake and press into place with fingertips dusted with icing sugar. Chill for at least 4 hours.

10. When ready to serve, unclip the sides of the tin, peel away the clingfilm, then carefully lift the cake off and transfer to a plate. Decorate the top with the small strawberries and piped chocolate hearts, if liked.

Cook’s tip

Not a fan of marzipan then simply leave it out and spread the top of the cake with melted chocolate or simply dust with sifted icing sugar instead.

To make chocolate hearts, melt 50g (2oz) dark chocolate in a bowl set over a saucepan of very gently simmering water. Spoon into a piping bag made of non-stick baking paper, snip off the tip then pipe heart shapes over a sheet of non-stick baking paper set on a baking tray. Chill until set then peel off the paper and add to the top of the cake when ready to serve.