- Prep Time:
- 30 min
- Cook Time:
- 15 min
- 6 eggs, separated
- 3/4 cup (175 mL) granulated sugar, divided
- 1 cup (250 mL) all-purpose flour, sifted
Chocolate Cream Filling
- 1/3 cup (75 mL) granulated sugar
- 3 eggs
- 2 egg yolks
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) instant coffee powder
- 2 squares (1 oz/28 g each) semi-sweet chocolate, melted
- 1 cup (250 mL) butter, softened
- 1 cup (250 mL) raspberry spread or jam
- Icing sugar (optional)
- Fresh raspberries (optional)
Preheat oven to 350°F (180°C).
Cake: Beat egg whites with electric mixer until frothy. Gradually beat in 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) at a time, until stiff peaks form; set aside. Beat egg yolks and remaining sugar in small mixing bowl with electric mixer until thick. Fold yolk mixture into egg white mixture. Gradually fold in flour. Line bottoms of three ungreased 8-inch (20 cm) round cake pans with parchment paper. (If you have only one pan, bake one cake at a time, keeping remaining batter covered in the refrigerator.) Divide batter between pans. Bake in preheated 350°F (180°C) oven until golden, about 15 minutes. Run knife between side of pan and cake to loosen cake; turn cake out onto wire racks. Remove parchment paper and let cool completely.
Chocolate Cream Filling: Whisk sugar, eggs, egg yolks, vanilla, coffee powder and melted chocolate; cook over low heat, stirring constantly, until thickened (do not boil), about 5 minutes. Cool completely. Beat butter with electric mixer until smooth; gradually beat in chocolate mixture.
To assemble: Cut each cake horizontally into two layers. Place bottom layer of one cake on serving plate. Spread 2/3 cup (150 mL) chocolate cream over layer. Place top layer of same cake on chocolate cream; spread half of raspberry jam on top. Repeat layering with remaining ingredients ending with layer of cake. Cover and refrigerate for 3 hours before serving. Garnish with icing sugar and fresh raspberries, if desired.