Chocolate and raspberry pudding cake with chocolate ganache
Begin this recipe the day before.
225g good-quality bitter dark chocolate (I used Whittaker’s Dark Ghana)
175g vanillina sugar
150g blanched almonds, freshly ground or almond meal
1 heaped tsp instant coffee
150g fresh raspberries (I used frozen)
Thin cream, to serve
125ml (1/2 cup) thick cream
225g good-quality dark chocolate, chopped
Preheat the oven to 170 deg C. Grease and flour a 20cm spring-form pan and line the base with non-stick baking paper.
Place the chocolate in a bowl over a saucepan of simmering water (don’t let the bowl touch the water) until the chocolate melts. Set aside to cool slightly.
Place one whole egg, four egg yolks (reserve the egg whites) and half the sugar in a large bowl and whisk until pale and doubled in volume.
In a separate bowl, whisk the egg whites until floppy, then gradually add the remaining sugar. Whisk until satiny and soft peaks form. Fold half the egg whites into the egg yolk moisture. Fold in the chocolate, followed by the remaining whites. Fold in the almonds and coffee. Add the raspberries very gently so that they don’t break up.
Transfer the mixture to the cake pan and bake for 45-60 minutes. Turn the oven off and leave the cake in there for a further 15 minutes or until a skewer inserted into the centre comes out clean. (Don’t worry if the surface cracks; it will be covered by the ganache.) Remove the cake from the oven and set aside to cool, then refrigerate in the pan overnight.
To make the ganache, place the cream in the saucepan and bring to the boil, then remove from the heat. Add the chocolate and stir until melted and smooth. Set aside to cool slightly. Slice the cake and serve with the ganache and cream.