Raspberry Mocha Coma Cake

Submitted by Kathyrn Thompson
adapted from a recipe by Jacques Torres from the October 1999 Ladies' Home Journal

Prep Time: 40 minutes plus standing and chilling time
Baking time: 30 to 35 minutes

Cake:

• 2 packages (8 oz. each) plus 2 ounces bittersweet or semisweet chocolate chips
• 10 large eggs, separated
• 10 tablespoons unsalted butter (no substitutions), softened
• ½ cup blanched almonds
• 2 tablespoons light corn syrup
• ¼ cup coffee flavored liquor
• ¾ cup sugar

Truffle Ganache (filling/frosting):

• 2 cups heavy or whipping cream
• 2 packages (8 oz. each) plus 5 ounces bittersweet or semisweet chocolate chips
• 1 tablespoon instant coffee powder
• 1 small can of raspberry pie filling (smooth, not berries in juice) with seeds strained out

Directions:

1. Heat oven to 325 degrees. Grease a 15 ½ x 10 ½ x 1 in. jelly roll pan with vegetable shortening or butter. Line with parchment paper and set aside.
2. To make the cake: Microwave the chocolate in a microwave safe bowl covered with plastic wrap for 30 seconds at a time until smooth. Be sure to stir between microwaving times. Set aside.
3. Blend the almonds and 2 tablespoons of the sugar in a food processor until completely smooth.
4. Beat the egg yolks, butter, almond mixture, and corn syrup in a large bowl on medium-high until light and fluffy. Add in coffee liquor. Fold in the melted chocolate.
5. In a clean bowl with clean beaters, beat the egg whites until foamy. Slowly add in the rest of the sugar (10 Tbsp.) a tablespoon at a time. Beat on medium-high until it forms stiff peaks.
6. Gently fold the chocolate and egg mixture with the egg whites until well-combined. Spread into jelly-roll pan and smooth with rubber scraper. Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick comes out clean when inserted in the middle. Cool completely on a wire rack.
7. To make the Ganache: Heat heavy cream in a medium saucepan over medium heat until bubbles begin to form around the edge of the pan. Place the chocolate in a medium bowl and pour half the cream over the top. Whisk the chocolate slowly until smooth. Gradually add the remaining cream until completely smooth. If not smooth, place in microwave for 30 seconds and whisk again. Let stand at room temperature until cool and spreadable (the consistency of icing).
8. Carefully invert cake onto cutting board lined with parchment paper. Peel off parchment from the bottom of the cake. Trim ¼ inch from edges of the cake. Cut cake crosswise into 3 pieces. With a long spatula, lift one piece onto a flat serving platter. Spread ¾ cup of ganache over top. Then spread half of the can of the raspberry filling on top of the ganache (but keep ½ inch away from the edge). Repeat cake and filling layers again and top with the last cake slice. Frost the cake with the rest of the ganache making sure the edges are smooth. Whatever ganache is leftover can be used for decorating the top. Use a pastry bag to pipe a decoration. Refrigerate as soon as possible to make the cake firm up. Makes 20 ½ inch-thick slices.