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Chocolate and Raspberry Cake

Chocolate and Raspberry Cake
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Yield: Serves 12

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

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  • 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.



  • 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.
Updated Tuesday, September 23rd, 2008

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