Chocolate and Raspberry Cake


A spectacular dessert that is almost too pretty to eat. But you will succumb… happily. –The Inn at Manchester. Manchester, Vermont


3 egg yolks
1 small whole egg
1/2 cup sugar
2/3 cup finely ground blanched almonds
1/2 cup plus 2 tablespoons unsweetened cocoa
1/4 cup and 1 tablespoon flour
3 tablespoons melted and cooled butter
4 egg whites
Pinch of salt
3 tablespoons sugar
3 tablespoons raspberry jam to spread on baked layers (if desired, sieve to remove seeds)


In a large bowl beat the egg yolks, whole egg, and ½ cup sugar until mixture is light and fluffy. Add almonds. In a bowl sift together 3 times the cocoa and flour. Fold into the egg mixture alternately with the butter. In another bowl beat egg whites with salt until they hold soft peaks, then beat in 3 tablespoons sugar until they hold stiff peaks. Fold whites into cocoa mixture. Pour into a 9-inch greased cake pan and bake in a preheated 375 degrees F oven for 25 minutes. Invert the cake on a rack and let it cool.



1-1/3 cups scalded cream
1 pound semi-sweet chocolate chips


Pour scalded cream over chocolate chips and stir till smooth. Chill for 1 hour, then beat until it holds soft peaks.

Brandy Syrup:


1/3 cup water
3 tablespoons sugar
3 tablespoons eau de vie framboise or kirsch


Combine water and sugar and boil, stirring, for 2 minutes. Remove from heat, cool, and add brandy. Heat before spreading on cake. To assemble: Slice cake in half. Put the bottom layer, cut side down, on a plate. Brush both layers with warmed syrup. Spread each layer with the raspberry jam. Put one layer on top of the other and frost top and sides with chocolate cream.

Cooking & Recipes


Serves 12

Preparation Method

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