Walnut Dark Chocolate Sponge Cake with Raspberry

• Grease and flour 2 baking tins of 20 cm in diameter. Here I use heart shaped one for St Valentine’s.
  
• Melt the chocolate, coffee, water and sugar in the microwave for 1.5 minutes.
  
• Mix, and let it cool.
  
• Separate the egg yolks from the white.
  
• Mix the walnuts with 2 tbsp of flour.
  
• Whip the butter with an electric mix until it becomes creamy. Add the egg yolk to the butter and mix
• Add the chocolate mix to the butter and eggs,
  
• and the grated walnuts.
• Whip the egg white.
  
• Gently add it to the mix, one spoon at a time.
• ….until it is all combined.
  
• Pour the mix into the buttered tin, and cook in a hot oven at 180C for 35 minutes.
  

Frosting:

• Gently warm 200 gr of cream but make sure it does not boil. Take off of the heat and add the 200 gr of chocolate. Mix until it melts.
  
• Let it cool completely.
• Once the cakes are ready let them cool at room temperature before proceeding.
• Place the mixing bowl in the freezer for 10 minutes. You will obtain better results if it is ice cold when you whip the cream. Whip the chocolate cream.
• You are now ready to compose the cake. Spread some cream on top of the first cake. Position the second cake on top.
• Cover completely with the remaining cream and decorate with walnuts and raspberries.
• Keep in the fridge until it is time to serve.