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A spectacular dessert that is almost too pretty to eat. But you will succumb... happily. --The Inn at Manchester. Manchester, Vermont
Yield: Serves 12
Cake:
- 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 1/2 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.
Frosting:
- 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.
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