One 10" Cake
Grease a 10” springform pan.
In a double boiler, combine chocolate and butter and heat until melted and smooth.
Transfer to a medium non-corrosive bowl, and whisk in egg yolks and vanilla.
Continue to whisk, adding agave, cocoa powder and salt.
In a stand mixer, whip egg whites to soft peaks.
Fold 1/3 whipped egg whites into the chocolate mixture, repeat with remaining whites, then pour into a prepared pan.
Place in preheated convection oven with a low fan and bake for approximately 25 minutes.
Remove to cooling rack and immediately remove springform, allow to cool completely.
Invert cake onto a flat plate or cardboard circle.
Place back onto cooling rack, cover with a thin coating of raspberry preserves and pour ganache over top. Level off with a spatula being sure to cover sides completely.
Place remaining ganache into a small pastry bag and decorate top if desired.
Finely chop chocolate and place in a non-corrosive bowl along with agave.
Bring cream just to a boil and pour over chocolate.
Allow to sit for approximately 2 minutes, then stir until chocolate is completely melted and smooth.
Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.