Fatless Chocolate Sponge Cake with Raspberry Mascarpone Filling and Dark Chocolate Ganache.

Method:

In advance grease a 22cm deep round cake tin and preheat the oven.
Break the eggs into a large mixing bowl, add the sugar and whisk using an electric whisk until the mixture is pale and thick (7-9 mins).  Sieve the cocoa powder and flour together.  Next fold the cocoa powder and flour mixture into the whisked eggs.  Carefully spoon this mixture into the greased cake tin. Place into the preheated oven for around 40-45 mins until the sponge is well risen.

Turn cooked sponge out onto a wire rack and leave to cool  While the cake is cooling make your ganache.  Melt the chocolate and cream together, let it cool.

Cut the cooled sponge into two layers using a long sharp serrated knife.   Starting with the bottom layer, spoon over 2tbsp of kirsch followed by spreading 1/2 of jam and finishing mascarpone.   Top with second layer of sponge, spread over the ganache and decorate with fresh raspberry’s and toasted nuts.