Chocolate and Raspberry Cake

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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

Cake:

Ingredients

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)

Instructions

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.

Frosting:

Ingredients

1-1/3 cups scalded cream

1 pound semi-sweet chocolate chips

Instructions

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

Brandy Syrup:

Ingredients

1/3 cup water

3 tablespoons sugar

3 tablespoons eau de vie framboise or kirsch

Instructions

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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