Anniversary Cake

Yesterday marked six months since the day we met, which I felt needed celebrating. The best way to celebrate is with cake. This cake is sweet and lovely, just like my fiance. He loved it, but we cut the slices way too big, not knowing how rich it would be. For a small cake, it packs a big punch. So, cut the pieces small. I hope it brings you as much love as we share together.

Anniversary Cake

Cake:
2 ounces (60g) very dark chocolate (I used 78% dark)
1/4 cup and 1 tbsp (60g) sugar
1/4 cup and 1 tbsp (70g) butter, softened
2 eggs
1/4 cup and 1 tbsp (40g) flour

Filling:
2 cups (300g) fresh raspberries
1/4 cup (56g) sugar
4 tsps (12g) cornstarch
1/4 cup (60ml) water

Frosting:
2 tbsps (30g) butter, softened
1/2 tsp (2ml) vanilla extract
1/2 cup (60g) powdered sugar, sifted
1 tbsp (5ml) milk

Glaze:
3 tbsps (45g) butter, softened
4 ounces (100g) very dark chocolate (I used 78% dark)

1. Preheat oven to 325°F (165°C). Have all ingredients at room temperature.
2. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
3. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one un-greased 7 inch (18cm) spring form pan.
5. Bake for 20 to 30 minutes. Allow cake to cool completely.
6. Set aside a quarter of the raspberries. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
7. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Cool completely.
8. Cream room temperature butter until smooth and fluffy. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract. Pour in milk and beat for an additional 3-4 minutes. Cool completely.
9. Remove cake from pan and slice cake horizontally. Set top half aside and spread filling between the layers. Cover with the top half. Cover top and sides with icing. Cool completely.
10. Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat. Cool and pour over cake, letting it drip over the sides.
11. Decorate with reserved raspberries and cool completely before serving. Serves 8 (Trust me).

En guete!