Chocolate Genoise ingredients:
4 eggs
125 g sugar
125 g flour
60 g butter, melted
30 g cocoa
Raspberry liqueur
Prepare a bain-marie (bowl on top of simmering water pot). Place the sugar & eggs in the upper pot of the bain-marie and whisk for about 10 minutes until ribbons form and fall off the whisk beaters. Then add half of the flour and cocoa and quickly fold. Repeat with the remaining half of the flour and cocoa. Finally gently add in the butter. Transfer batter to a buttered cake mould, and bake in oven for 30 mins (checking with a sharp knife later if it needs more baking time). Remove from oven, let cool, unmould and slice horizontally in half. Brush each slice with raspberry liqueur.
Chocolate – Raspberry ganache ingredients: (sorry no measurements incl, I eyeballed the ingredients for this one) :
1/2 cup raspberries, crushed
250 ml fresh cream
500 g dark chocolate
Heat the liquid cream and crushed raspberries together- but do not let it boil. Then lower heat and add in the dark chocolate. The proportions are usually the cream being half the amount of the chocolate used. Allow all the chocolate to melt until ganache becomes smooth. Set aside, let cool and then with a spatula spread a layer in between the chocolate genoise and use the rest of the ganache to coat the cake at the end. Finish off by decorating cake with raspberries (optional).