100g/4 oz plain (semi-sweet) chocolate
100g/4 oz butter or margarine, softened
150 g/5 oz caster (superfine) sugar
3 eggs, separated
50g/2 oz ground almonds
100g/4 oz plain (all-purpose) flour For the filling:
225 g/8 oz/2 cups plain (semi-sweet) chocolate
300 ml double (heavy) cream
75 g/3 oz raspberry jam (conserve)
Melt the chocolate in a heatproof bowl
set over a pan of gently simmering water. Cream together the butter or
margarine and sugar, then stir in the chocolate and the egg yolks.
Fold in the ground almonds and flour. Whisk the egg whites until
stiff, then fold them into the mixture. Spoon into a greased and lined
23 cm/9 in cake tin (pan) and bake in a preheated oven at
I80°C/350°F/gas mark 4 for 40 minutes until firm to the touch. Leave
to cool, then slice the cake in half horizontally.
To make the filling, melt the chocolate and cream in a heatproof bowl
set over a pan of gently simmering water. Stir until smooth, then
leave to cool, stirring occasionally. Sandwich the cakes together with
the jam and half the chocolate cream, then spread the remaining cream
over the top and sides of the cake and leave to set.