{"id":1742,"date":"2026-02-15T18:41:31","date_gmt":"2026-02-15T18:41:31","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:31","modified_gmt":"2026-02-15T18:41:31","slug":"chocolate-raspberry-cream-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/chocolate-raspberry-cream-cake\/","title":{"rendered":"Chocolate Raspberry Cream Cake"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

6 large eggs, separated
\n1 C. sugar, divided
\n3\/4 C. all-purpose flour
\n1\/3 C. unsweetened cocoa powder
\n3\/4 C. finely ground almonds
\n12 ounces semi-sweet chocolate, coarsely chopped
\n1 C. heavy cream
\n1 12-ounce bag frozen raspberries, thawed.
\n1 1\/2 tsp. unflavored gelatin
\n1 C. heavy cream
\n1\/4 C. icing (confectioner’s) sugar
\n1\/2 C. water
\n1\/4 C. sugar
\n1\/4 C. seedless raspberry preserves
\nRaspberries<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Cake: Position a rack in the center of the oven and preheat to 350F. Lightly butter a 10″ diameter springform pan In a small bowl, whip the egg yolks with an electric mixer at medium speed. Add 1\/3 C. sugar in a steady stream. Continue beating 4-7 minutes, until the batter is pale yellow and coats a spoon. Sift the flour and cocoa powder together; stir in the almonds. In a large bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating until they start to form soft peaks. Gradually add the remaining 2\/3 C. sugar, 1 tsp. at a time, until the whites form stiff, shiny peaks. Fold the egg yolks into the whites, then fold in the flour mixture. Scrape the batter into the prepared pan and smooth to level. Bake approximately 35 minutes, or until the cake springs back to the touch. Cool completely. Ganache: Melt the chocolate in the top of a double boiler. Remove from heat and stir in cream. Let cool. Raspberry Cream: Drain raspberries, reserve liquid. Place 2 Tbls. of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Place gelatin and juice in microwave at half power for 30 seconds; stir. If necessary, to dissolve the gelatin completely. Meanwhile, beat the cream with the sugar until stiff peaks begin to form. Add 2 Tbls. cream to the juice and gelatin, stir. Fold back into cream. Fold in the raspberries. Raspberry Syrup: Combine water, sugar and remainder of reserved raspberry juice (about 1\/2 C.) in small saucepan over medium heat. Stir constantly until sugar dissolves; do not let the mixture boil. Remove from heat and cool to room temperature. Assembly: Using a bread knife, horizontally slice the cake into two layers. Liberally brush the bottom layer and the under-side of the top layer with raspberry syrup. Spread 1\/2 C. ganache over bottom layer. Gently spread the raspberry cream over the ganache, making the layer even. Place top layer above cream. Brush well with raspberry syrup. Spread raspberry preserves on top of cake. Pour remaining ganache over the cake, smoothing the sides. Refrigerate at least 2 hours before serving. Garnish with fresh raspberries and whipped cream if desired.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)<\/p>\n","protected":false},"excerpt":{"rendered":"

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