A classic sunken chocolate cake – baked, cooled, then filled with cream and fruit. Here, it’s paired with a delicate coconut cream and a raspberry jelly – a truly wonderful combination. Finished with desiccated coconut and fresh raspberries (optional, especially out of season), it’s as beautiful as it is delicious.
Ingredients for chocolate cake:
- 200 g dark chocolate, chopped
- 150 g butter
- 115 ml milk
- 150 g caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
All ingredients should be at room temperature.
In a saucepan, heat the milk and butter until the butter melts and the mixture is almost boiling. Remove from the heat, add the chocolate and leave for 2 minutes. Stir until smooth, then leave to cool slightly (it can remain lukewarm).
In a mixing bowl, beat the eggs, sugar and vanilla on high speed until pale, thick and fluffy – the mixture should triple in volume and fall in a ribbon. Slowly pour in the chocolate mixture and mix until combined.
Line the base of a 23 cm springform tin with baking paper. Pour in the batter.
Bake at 180°C for 35 – 40 minutes, or until the cake rises, slightly cracks and a skewer comes out clean. Remove from the oven, run a knife around the edges and leave to cool. The cake will sink in the centre – this is expected.
Ingredients for a raspberry jelly:
- 180 g raspberries (fresh or frozen) + 50 g extra
- 1 teaspoon powdered gelatine (3 g) or 1 sheet
- 3 tablespoons sugar
- 1 teaspoon potato starch mixed with 1 tablespoon water
Bloom the gelatine in a little water.
Heat 180 g raspberries with sugar until the sugar dissolves. Add the starch mixture, stir well and bring to the boil. Remove from the heat. Add the gelatine and stir until dissolved. Add the remaining raspberries and leave to cool.
Ingredients for coconut cream:
- 250 g mascarpone, chilled
- 200 g coconut cream (or thick part of chilled coconut milk*), chilled
- 1 tablespoon coconut liqueur
- 3 tablespoons icing sugar
- 1 teaspoon powdered gelatine
- 2 tablespoons water
All ingredients should be well chilled. Bloom and dissolve the gelatine as before (do not boil).
Whip mascarpone, coconut cream and icing sugar until thick. Add the liqueur and mix briefly. Temper the gelatine by mixing in a few tablespoons of the cream, then fold it into the rest of the mixture and mix until smooth.
Assembly:
Remove the cooled cake from the tin and place on a serving plate. Spread the raspberry jelly over the centre, then top with the coconut cream. Chill in the fridge for 2 – 3 hours, until set. Sprinkle with desiccated coconut and decorate with fresh raspberries if desired.
* To make coconut cream from a tin: chill a can of coconut milk for 24 hours, then scoop out the thick part, leaving the liquid behind.
Enjoy!
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