Chocolate and raspberry two-tier opera cake Archive
This recipe for the classic Parisian gateau requires a little skill but is well worth the effort.
Ingredients
- 300g/10½oz raspberries
- 150g/5½oz caster sugar
- ¼ lemon, juice only
- 50ml/2fl oz raspberry vodka
- 6 free-range egg whites
- 25g/1oz granulated sugar
- 225g/8oz ground almonds
- 225g/8oz icing sugar, sifted
- 6 free-range eggs
- 40g/1½oz plain flour
- 40g/1½oz cocoa powder, sifted
- 85g/3oz butter, melted
- 3 free-range egg yolks, room temperature
- 55g/2oz caster sugar
- 2 tbsp water
- 225g/8oz unsalted butter, cubed, softened
- 1 tsp vanilla essence
- 125g/4½oz white chocolate, melted
- 115g/4oz unsalted butter, softened
- 115g/4oz icing sugar
- 115g/4oz plain chocolate (minimum 70% cocoa solids), melted
- 30-50ml/1-2fl oz raspberry liqueur
- 250g/9oz plain chocolate (minimum 70% cocoa solids)
- 125ml/4fl oz golden syrup
- 125ml/4fl oz double cream
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