Chocolate And Almond Cake With Raspberries And Poppy Seeds Cream

• Chocolate and Almond Cake
• 7 ounces 70% cocoa chocolate (Valrhona or similar)
• 4.5 ounces butter cut up in small pieces
• 2/3 cup all purpose flour
• 2/3 cup ground roasted natural almonds
• 4 eggs at room temperature
• 3/4 cup fine sugar
• 1 pinch salt
• 2 teaspoons baking powder
• Cream and Ganache
• For the Cream
• 1 1/2 cups whipping cream
• 1 cup fresh raspberries
• 2 tablespoons poppy seeds
• For Chocolate Icing
• 6 ounces 70% cocoa chocolate (Valrhona or similar)
• 2/3 cup cream

1. Pre-heat the oven to 325u0b0 F. with rack in the middle position.
2. Roast non salted natural peeled almonds until light golden brown. Allow to cool completely and then grind them finely. Set aside.
3. Butter and flour a 9 inch diameter spring form pan.
4. Cut the chocolate and butter in pieces and melt in a pan over a bain-marie. Remove the pan and put it on a cold surface to lower the temperature of the chocolate and butter stirring once in a while.
5. In a stand mixer fitted with the paddle attachment, beat the whole eggs and the sugar until doubled in size and very fluffy.
6. Sift the flour and the salt together and gently fold it in the egg and sugar mixture with the almond meal. Then add the chocolate slowly and fold it in gently.
7. Bake for 30 to 40 minutes or until golden brown and the centre is cooked (use a toothpick to check it comes out dry. If needed cover with aluminium foil to cook completely and not over brown.
8. Cool for 5 minutes in the pan and then invert on a wire rack.rnWhen completely cold, use a serrated knife to cut in 3 horizontal layers. If the top is very round, cut the top off so the layers are flat.
9. Ganache: Cut the chocolate in small pieces to be easier to melt.rnBring the cream to a boil. Remove from the heat, add the chocolate pieces, stirring well until the chocolate is melted and ganache is shiny.
10. CreamrnWhisk the double cream until very stiff.rnLightly crush the raspberries with a fork.rnWhisk the poppy seeds in the cream to mix well and then fold in the raspberries, giving just 2 or 3 turns - if you mix too much after adding the raspberries, the cream will turn pink which you don't want.
11. Assemble the cake: Put one disk of cake on a serving plate, cover with half the cream, add another layer of cake and the remaining cream. Add the last layer of cake. rnPour the Chocolate Ganache over the cake, and let it drizzle down the sides.
12. Chill until ready to serve.

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Taken from food52.com/recipes/2875-chocolate-and-almond-cake-with-raspberries-and-poppy-seeds-cream (may not work)