Preparation time 20 minutes plus 40 minutes for decoration
Ingredients:
• 100g (4oz) plain chocolate
• 4 eggs, separated
• 175g (6oz) caster sugar
• 125g (5oz) plain flour, sifted
Ingredients for The filling:
• 225g (8oz) frozen raspberries
• 150ml (¼pt) double cream, whipped and sweetened
Ingredients for Decoration:
• 100g (4oz) plain chocolate, chopped
• 300ml (½pt) double cream, whipped
Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Dust with flour. Set the oven to 180°C/350°F/Gas Mark 4.
2. Melt the chocolate in a bowl set over a pan of simmering water. Cool a little.
3. Place the eggs yolks with half the sugar and beat until pale and mousse-like. Beat the egg whites and stiff. Gently fold in the remaining sugar.
4. Using a metal spoon or spatula, fold the egg whites and flour into the mixture. Then fold in the cooled but liquid chocolate.
5. Put into the prepared tin and bake for 45 minutes, or until the cake is well risen and firm when pressed with fingertips. Cool on a wire rack.
6. Defrost the raspberries, keeping any juice. Pat dry with absorbent paper. reserve 6 for decoration and mix the rest with the cream. Mix the kirsch with the juice.
7. Split the cake into 3 and place the bottom layer on a plate. Sprinkle with half the juice and kirsch and spread half the cream on top. cover with the second layer of sponge and the remaining juice and cream. Set the third layer on top.
8. To make the decoration: make 6 small cones out of greaseproof paper. Melt the chocolate over a pan of simmering water. Place a spoonful in each cone and tilt and turn to coat the inside evenly. When set, peel off the paper.
9. Place a spoonful of the cream in a piping bag fitted with a fluted nozzle. Coat the top and side of the cake with the remaining cream. Pine a whirl into each cone and arrange then on the cake with the raspberries in between.
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