Chocolate and Raspberry Delight

• 200 g of butter
• 200 g of sugar
• 2 eggs
• 7 egg yolks
• 200 g of almond flour
• 70 g of starch
• 250g of melted dark chocolate
• 7 egg whites
• 1 sachet of yeast

INGREDIENTS (for the chocolate ganache)

• 500g dark chocolate
• 500 g of fresh cream
• 50 g of butter
• 100 g of honey

INGREDIENTS (for the raspberry glaze)

• 300g of raspberries
• 300 g of sugar
• 10 g corn starch
• 10 g of gelatine
• 10 gr squeezed lemon juice
• to decorate
• 1 basket of raspberries and edible gold leaf (optional)

• Mix the softened butter with the sugar until creamy, add the eggs and yolks one at a time, add the flours with the yeast, the melted chocolate and the egg whites beaten until stiff, mixing from the bottom up. Place in a 22cm diameter cake tin and bake at 180° for 40/50 minutes. Test with a toothpick.
• For the chocolate ganache: Bring the cream with the honey to a boil and pour it three times over the chocolate flakes, mix, melt until creamy, add the butter and leave to cool.
• For the raspberry glaze, blend them with the sugar and corn starch, heat in a saucepan until boiling, turn off, filter, cool to 45° then add the gelatine soaked in cold water and the lemon juice and let the glaze cool in the fridge covered with film. Cut the cake into three layers, fill each disc with a layer of glaze and on top of the glaze also put ganaches, cover the entire cake with ganaches by hand spatulating, and finish with the raspberry mirror glaze.
• This recipe is by the very talented Patrizia Ave who won 2nd place at Bake Off 3!! Visit her blog In cucina con Patty for many wonderful recipes. With these doses I had some mixture left over to prepare the muffins you see in the photo (I whipped the mixture very well!!). For the decoration I used the Tescoma tart lattice mold as a stencil, placing it on the surface and spread the raspberry glaze; added the fresh raspberries and edible gold