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Chocolate Chambord Cake

Serving: 4

Preparation time: 3 hrs

Ingredients: Cake flour: 2 cups Baking powder: 5 ts Cocoa (unsweetened): 1 cup Sugar: 2 cups Butter (softened): 1 1/2 cups Milk: 1 cup Eggs: 4 Liqueur (Chambord or raspberry-flavoured): 1 tb Vanilla extract: 1 ts Seedless raspberry preserves (if possible): 3/4 cup For the chocolate-Chambord frosting: Chocolate squares (unsweetened) Confectioner's sugar: 4 cups Egg yolks: 2 Butter: 2 tb Heavy cream: 1/2 cup Liqueur (Chambord or raspberry): 1 tb Vanilla extract: 1 ts

The Steps: Pre - Preparation : Grease and flour 4 9-inch circular cake pans and pre-heat the oven to 350 degrees. Preparation : 1) In a large bowl, add flour, cocoa, baking powder, sugar, butter, milk, eggs, liqueur, and vanilla extract. 2) Beat at medium speed until smooth, (3 to 4 minutes, not more) and pour the batter into pans. 3) Bake for 20-25 minutes or until a knife inserted in the centre comes out barely clean. 4) Do not remove from pans. 5) Cool for about 10 minutes, then take out from pans and cool completely. 6) Place the first cake on a serving plate; spread with 1/4 cup raspberry preserves. 7) Repeat with 2 more cakes, and then top with the 4th cake. 8) Spread the side and top of cake with chocolate Chambord frosting. To make the frosting: 1) Add the egg yolk and cream in a saucepan and mix well. 2) Stir constantly, cooking on low heat, until the mixture bubbles at the edges. 3) This cooks the raw yolks for use in recipes. 4) Take the saucepan off the gas and place in ice-cold water. 5) Stir until the mixture is cool. 6) In a small saucepan, melt butter and chocolate over low heat. (Don't keep for too long). 7) Let it cool till tepid. Calories: 350 per serving Suggested Accompaniments: Fresh fruits (black grapes, vanilla ice-cream Left - Over Ideas : Serve with orange ice-cream with fresh orange segments and rinds