Chocolate cake with raspberry jam
Description
Perfectly pairs with tea and coffee. If you've ever made raspberry jam, you know how delicious this treat can be! But until you've tried this cake, you can't even imagine how tasty baked goods can get. I recommend preparing a double batch—your family will ask for seconds. Be sure to use almond flour for the dough; it will give it a unique aroma and flavor. Additionally, add agar-agar to the jam to make it much thicker. The baking is done. Serve and enjoy.
Instructions
- 1
Step 1
1. Prepare the jam: place the raspberries in a blender, blend into a puree, add sugar and put over heat. Warm until the sugar dissolves. Strain the raspberries through a sieve to obtain a jam.
- 2
Step 2
2. Transfer the jam to a heat-resistant container, take two tablespoons of syrup and mix with agar-agar. Return the agar-agar mixture to the jam, bring to a boil while stirring constantly, then remove from heat. Pour the syrup into a mold and refrigerate for 1-2 hours.
- 3
Step 3
3. For the syrup, mix raspberry purée with water, sugar, and cognac. Stir, place over heat, and simmer gently for 6 minutes until slightly thickened. For the cream, mix raspberry purée with chocolate, cognac, and sugar, then stir until well combined.
- 4
Step 4
4. Heat the mixture over the stove and melt the chocolate. Blend the soft butter with a blender for 5 minutes. Add all the chocolate with raspberry to the butter and mix until smooth. Refrigerate the cream for 1 hour.
- 5
Step 5
5. Prepare the sponge cake: separate the yolks from the room-temperature egg whites and beat until light and foamy. Add sugar and beat again until the sugar dissolves. Beat the egg whites with a blender until fluffy and foamy.
- 6
Step 6
6. Add the sugar and beat again. Gently fold in the egg yolks, stirring in one direction. Sift in all the flour, cocoa powder, and baking powder. Mix the flour mixture with the egg mixture, stirring in one direction.
- 7
Step 7
7. Transfer the dough to the oiled multicooker pot, set the "Baking" mode and bake for 1 hour. Let the cake cool and cut it into 2 parts.
- 8
Step 8
8. Remove the jelly: dip the bottom of the mold into boiling water, line the top of the jelly with parchment paper, and cover with a plate. Carefully flip the jelly over. Line the entire 20 cm diameter mold with parchment paper.
- 9
Step 9
9. Place the biscuit base into the mold, soak it with syrup, and spread the cream on top. Carefully transfer the marmalade from the parchment paper onto the cream. Spread with cream again, then place the biscuit layer on top.
- 10
Step 10
10. Press the cake with a plate and refrigerate overnight. Mix chocolate and cream, heat, and stir until smooth. Cover the cake with ganache and decorate with berries.