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Drunken, sunken chocolate cake with spiced cookie creams and gilded raspberries
Drunken, sunken chocolate cake with spiced cookie creams and gilded raspberries
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Decadent chocolate cake soaked in brandy, topped with spiced cream, gold leaf, and raspberries.
Ingredients:
  • 60ml brandy
  • 250g dark chocolate
  • 40.00 ml strong espresso
  • 200g unsalted butter, chopped
  • 220g caster sugar
  • 8.80 gm vanilla extract
  • 6 eggs, separated
  • 175g almond meal
  • 4 sheets edible gold leaf (optional - see note)
  • 300g raspberries
  • 200ml pure (thin) cream
  • 120g creme fraiche
  • 8 speculaas (Dutch spiced biscuits - see note) or ginger thins, finely crushed
Instructions:
  • Whisk cream and creme fraiche until soft peaks form. Gently fold in speculaas and vanilla. Chill until needed.
  • Preheat your oven to 170°C. Prepare a 23cm springform cake pan by greasing and lining the base and sides with baking paper.
  • In a heatproof bowl, melt chocolate with brandy and coffee over simmering water. Stir until combined. Add butter and stir until melted. Mix in sugar and vanilla until sugar dissolves. Remove from heat and cool slightly.
  • Mix the egg yolks and almond meal into the chocolate mixture until well combined.
  • Whisk egg whites to stiff peaks using electric beaters in a clean bowl. Gently fold in half of the egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites. Pour the batter into a pan and bake for 45-50 minutes until just cooked through (the center will still be soft). Cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
  • Place delicate gold leaf pieces onto the fresh raspberries with tweezers for an elegant touch. Then, generously spread the spiced cookie cream over the cake before garnishing with the luxurious gilded raspberries.

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