“Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.” -Miranda Hobbes (Sex And The City)
- 5 eggs, separated
- 3/4 cup caster sugar
- 250g dark chocolate, melted
- 1 1/4cups hazelnut meal
- 1 cup frozen raspberries
- 150g dark chocolate, chopped
- 1/3 cup thickened cream
Preheat oven to 170C. Grease a 20cm springform pan. Line base and sides with greased paper.
Using an electric mixer, beat egg yolks and 1/2 cup sugar together until thick and creamy. Stir in melted chocolate and hazelnut meal.
Using an electric mixer, beat egg whites until soft peaks form. Add reaming sugar one tablespoon at a time, beating until firm peaks form. Fold 1/2 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Fold in raspberries. Pour into prepared pan.
Bake for 45 min – 1 hour or until a skewer inserted into the centre has moist crumbs clinging to it. Cool completely in pan.
Melt chocolate and cream in a pan over low heat. Cook, stirring, for 3 – 4 min or until smooth.
Place cake on a plate. Pour ganache over cake.