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This is a fairly complex dessert but if you take your time and have patience the result is well worth it. Its been on our menu for 15 years and will probably never come off!
Technique
You will only need a thin layer of chocolate sponge for the base. The recipe below will make a full height sponge so the remainder of the sponge will freeze well or simply cover with whipped cream, berries and drizzle over chocolate ganache for another quick and yummy treat.
Preheat oven to 180.C fanbake.
Line 24cm high sided tin with paper on sides and bottom
Chocolate Sponge
Beat egg whites until thick, add sugar and beat until dissolved.
Add yolks, beat again. With beater on low add dry ingredients quickly. Turn off beater and add warm water. Hand mix to finish. Pour the sponge mixture into paper lined tin and bake at 180 for 20 mins, rotate in oven and bake for 20 mins more.
When sponge is cool remove paper and cut horizontally a layer about 1.5 cm thick.
Re line tin with more paper on the bottom only and place the layer of the sponge back into the tin on the paper.
Dark chocolate layer
Melt both chocolate chips and belgian chocolate in microwave in 20 sec bursts, stirring between heating, until melted & combined and set aside to cool slightly.
In large glass jug microwave chilled cream for 30 secs
Pour into beater bowl, beat cream on medium speed until just thickening Quickly beat in melted choc.
Turn beater off and finish mixing with spatula.
Spread half of the chocolate mixture evenly over sponge and put in fridge.
Raspberry Mixture
Bring raspberries and sugar to boil in a pot. Mix cornflour and water together and add to raspberries, mix well, bring back to boil stirring all the time. Boil for 2 mins, remove from heat and let mixture cool.
Spread half the raspberry mixture over choc layer and put back in fridge.
White chocolate layer
Melt both white chocolate chips and white belgian chocolate in microwave in 20 sec bursts, stirring between heating, until melted & combined and set aside to cool slightly.
In large glass jug microwave chilled cream for 20 secs
Pour into beater bowl, beat cream on medium speed until just thickening Quickly beat in melted choc.
Turn beater off and finish mixing with spatula.
Spread half of the white chocolate mixture evenly over raspberry layer and put in fridge.
Spread remainder of raspberry mix over white choc layer and then the remainder of dark choc mix over that.
Chocolate Ganache
Mix together chocolate chips, Belgian chocolate and cream. Microwave for approximately 30 secs and stir until combined and glossy
Pour the ganache over top choclate layer and put your finished Devils Dream Cake in fridge for at least 2 hours.
Remove from fridge, slide off the sides of the tin and remove bottom of tin and paper. Do this very carefully. Ease your Devils Dream Cake onto a tray or large plate. Cut with very hot large knife. It is important to clean your knife between each cut with a hot damp cloth. This is great served with raspberry sauce, fresh whipped cream and some seasonal berries.
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