shared by followers | following


Americas Test Kitchen Makes one 9-inch cake, serving 12 to 16 We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality bittersweet or semisweet chocolate will work. If you’re refrigerating the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.


Cake and Filling
8 ounces bittersweet chocolate , chopped fine (see note)
12 tablespoons (1½ sticks) unsalted butter , cut into ½-inch pieces
2 teaspoons vanilla extract
¼ teaspoon instant espresso powder
cups (about 7 ounces) sliced almonds , lightly toasted
¼ cup unbleached all-purpose flour (1¼ ounces)
½ teaspoon table salt
5 large eggs
¾ cup (5¼ ounces) sugar
½ cup fresh raspberries , plus 16 individual berries for garnishing cake
¼ cup seedless raspberry jam
Chocolate Ganache Glaze
5 ounces bittersweet chocolate , chopped fine (see note)
½ cup plus 1 tablespoon heavy cream

Nutrition Facts

Show Hide

More recipes by David H.

views icon 600 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In