Chocolate Celebration Cake
(Recipe adapted from Gourmet Traveller)
I made this cake a few years ago because it looked so great in the magazine. I have to admit it looks just as good when made at home and is so impressive it’s often the cake I make for a special occasion. It’s quite rich, so a little goes a long way, but it is definitely a weekend cake because of the steps and time you’ll need. It can also be pricey to make, but like I said, it’s for special occasions. I have mentioned before that I am all about ‘input/output ratios’, well despite the level of input required here, I definitely think that the output justifies the effort required! Oh – did I mention it’s Gluten Free!?
Ingredients
6 eggs, separated
330g raw caster sugar (half for 1st layer and half for the second)
180g hazelnut meal
20g Dutch cocoa powder (plus extra to serve)
160g softened butter
250g dark chocolate (55%)
30ml espresso strength coffee (or 1.5tsp coffee essence)
2 punnets fresh raspberries
Espresso Ganache
160ml pouring cream
20ml espresso strength coffee (or 1tsp coffee essences)
180g dark chocolate (70%) finely chopped
20ml chocolate liquor (optional)
Method:
Preheat oven to 180C. Line the base and sides of a 25cm Diameter spring form cake tin with baking paper.
Whisk egg whites and a pinch of salt until soft peaks form (3-4 mins). Gradually add 165g (half of the caster sugar) whisking until stiff and glossy (another 3-4 mins). Fold in the hazelnut meal and cocoa. Spoon hazelnut meringue mixture into prepared tin, smooth top and bake until a skewer inserted, comes out clean. (15-20 mins). Set aside.
Melt chocolate and add the coffee. Beat butter and remaining sugar until pale and creamy (4-5 mins) then add yolks one at a time, beating well to combine. Stir in the melted chocolate and coffee then pour onto meringue and bake until the centre is firm (25-30 mins). Refrigerate until firm (2-3 hours).
For the espresso ganache, bring the cream and coffee to the boil over medium high heat, add chocolate and liquor and still until smooth. Pour over cake smooth top. Refrigerate until set (1-2 hours)
To serve, remove from the tin, bring to room temperature and top with fresh raspberries. You can serve with heavy cream or ice cream.
