Ro­man­tic rasp­berry and choco­late heart

The Jewish Chronicle - - LIFE - ANNABEL KARMEL’S

Prep: 20 min­utes Cook: 40 min­utes Makes: 8 – 10 por­tions

IN­GRE­DI­ENTS:

Spoon into the pre­pared tins and level the top.

Bake for 35 to 40 min­utes, un­til well risen and shrink­ing away from the sides.

Re­move from the tins and leave to cool on a wire rack.

To make the fill­ing, whisk the cream un­til stiff, then fold in the rasp­ber­ries and spread over the bot­tom layer of the cake.

Place the sec­ond sponge on top of the cream and press down.

For the ic­ing, melt the jam in a saucepan un­til runny, then spread over the top of the cake.

Melt the choco­late and but­ter to­gether in a small bowl set over a pan of sim­mer­ing wa­ter (make sure the bowl doesn’t touch the wa­ter), then leave to cool and thicken a lit­tle.

Spread over the top of the cake. Leave to set for 1 hour, then dec­o­rate with rasp­ber­ries and petals and serve with pour­ing cream. www.annabelka­rmel.com Find more ex­clu­sive recipes and spe­cial of­fers at www. annabelka­rmel.com

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