Chocolate Temptation Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8-inch round cake pan (or 9x5 inch loaf pan for slices) with parchment and lightly butter the sides.

Whisk together dry ingredients: in a bowl combine 1 cup all-purpose flour, 1 tablespoon unsweetened cocoa powder, 3 tablespoons granulated sugar, 3/4 teaspoon baking powder and 1/4 teaspoon salt until evenly distributed.

Combine wet ingredients: in a separate bowl whisk 2 large eggs, 1/2 cup whole milk, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Fold and bake: pour wet into dry and fold just until no streaks remain. Do not overmix. Pour batter into prepared pan and smooth top. Bake 20–25 minutes (for 8-inch round) or until a toothpick inserted into center comes out with a few moist crumbs. Let cool in pan 10 minutes, then unmold and cool completely on a wire rack.

Heat cream: place 1 cup heavy cream in a small saucepan and bring just to a simmer over medium heat (do not boil).

Make ganache: place 6 oz chopped bittersweet chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit 1–2 minutes, then whisk until smooth and glossy. Whisk in 2 tablespoons softened butter, 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla until incorporated. Cool to room temperature, then refrigerate 30–45 minutes until thickened to a spreadable consistency. If needed, whisk briefly before using.

Toast and grind hazelnuts (if not using pre-ground): spread 3/4 cup hazelnuts on a baking sheet and toast at 350°F (175°C) 8–10 minutes until fragrant. Let cool, then rub in a towel to remove skins. Pulse in a food processor to a fine meal.

Make cream: in a bowl combine 3/4 cup ground hazelnuts, 1/2 cup mascarpone, 1/2 cup heavy cream, 2 tablespoons powdered sugar and 1 teaspoon hazelnut liqueur (optional). Whisk or beat with a hand mixer 1–2 minutes until smooth and slightly thickened but still pipeable. Chill briefly if needed to firm.

Slice sponge: if using the 8-inch round sponge, slice horizontally into two thin layers using a serrated knife. For individual servings, cut into desired shapes/slices.

Layer: place bottom sponge layer on serving plate. Spread half of the hazelnut cream evenly over the sponge (about half of the hazelnut cream). Top with a thin layer of chocolate cream (about one-third of chocolate cream). Place second sponge layer on top and press gently.

Finish filling: spread remaining chocolate cream over top and sides as desired. Use remaining hazelnut cream to pipe decorative rosettes or a border if desired. Chill assembled cake in refrigerator 20–30 minutes to set creams before glazing.

Prepare glaze: place 4 oz chopped bittersweet chocolate in a bowl. Heat 1/2 cup heavy cream with 1 tablespoon light corn syrup until simmering, then pour over chocolate. Let sit 1 minute then whisk until smooth. Stir in 1 tablespoon unsalted butter until glossy.

Glaze cake: remove chilled assembled cake to a wire rack set over a tray to catch drips. Pour glaze over center of cake, using a spatula to coax glaze to edges so it drips evenly down sides. Smooth quickly for a glossy finish. Return to refrigerator 10–15 minutes to set glaze.

Make coulis: in a small saucepan combine 1 cup raspberries, 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Cook over medium heat, stirring, until the berries break down and the sugar dissolves, 3–5 minutes. Remove from heat and let cool slightly.

Strain (optional): for a smooth coulis, press the cooked mixture through a fine-mesh sieve into a bowl, discarding seeds. Cool to room temperature.

Plate: drizzle raspberry coulis around the base of the glazed cake or plate individual slices with coulis swooshes. Arrange fresh raspberries on top of the cake or on slices (about 12 raspberries total) and garnish with mint leaves if using.

Serve chilled: slice cake with a hot, dry knife (wipe between cuts) and serve chilled or at slightly below room temperature. Leftovers keep refrigerated, covered, for up to 3 days.