A very indulgent chocolate cake, which is great either eaten as a dessert or at any time!
The cake is layers of whisked chocolate sponge filled with vanilla and rum cream, topped with a praline ganache and a few fresh raspberries (I am quite sure raspberries absorb and then obliterate the other calories!!). A few chocolate curls finish off the cake.
A light sponge
I used a whisked sponge (the recipe is found towards the bottom of my post here), replacing 40g of the flour with 40g cocoa powder. A little rum was brushed over each layer of sponge as it was assembled.
For the ganache, I mixed a heaped tablespoon of praline paste to the ganache mixture, which gave just enough of that lovely praline flavour.
The recipe for ganache is also towards the bottom of the post at the above link.
Simple chocolate curls:
For the chocolate curls I tempered some milk chocolate, spread it thinly over some acetate and when it was just starting to set, ran a decorating comb across it slowly to form thin vertical strips of chocolate.
The acetate was very loosely curled up and popped vertically in a large mug to hold it in place. Once set, the chocolate slid easily off the acetate in curls.