For the chocolate cake
- 6 ounces semisweet baking chocolate, chopped
- 10 tablespoons unsalted butter, cut into cubes plus more for greasing the pan
- 1/4 teaspoon ground Baraka Cardamom
- 4 eggs, separated
- 1 cup granulated white sugar
- 1/4 teaspoon kosher salt
- 2/3 cup Anamalai Cacao Powder
For the rose raspberry cream
- 6 ounces fresh raspberries, plus more for garnish
- 2 tablespoons granulated white sugar
- 1 teaspoon coarsely ground Panneer Rose
- 2 cups heavy whipping cream
- 3 tablespoons powdered confectioner’s sugar
- Tiniest pinch of kosher salt
- Whole Panneer Rose petals, for garnish
- Preheat the oven to 325°F. Lightly butter an 8-inch springform pan, line with parchment paper and set aside.
- Bring a small pan of water to a simmer and place a heatproof bowl on top, making sure the bottom of the bowl doesn’t touch the water. Place the chopped chocolate, butter and cardamom in the bowl and melt, stirring frequently, until completely smooth. Remove the bowl from the pan and allow to cool for 5 minutes at room temperature. (Alternatively, you can use a double boiler to melt the chocolate.)
- In a medium bowl, combine the egg yolks, sugar and salt and whisk until smooth. Add a third of the melted chocolate mixture (this will prevent scrambled eggs if the chocolate is still warm) and mix well. Add the remaining chocolate butter mixture, whisk until smooth and set aside.
- In a large bowl, whip the egg whites with a whisk or an electric hand mixer until stiff peaks form, about 4–6 minutes by hand or 3–4 minutes with a mixer. Add a third of the egg whites into the egg yolk chocolate mixture and fold gently to combine. Add the rest of the egg whites and continue to gently fold until the egg whites are halfway incorporated. Sift in the cocoa powder and continue to fold until the cocoa powder and the egg whites are incorporated (it’s okay if you still see some specks of egg white).
- Transfer the batter to the reserved parchment-lined springform pan and gently smooth out the top with a spatula, if necessary. Bake until the cake is puffed and a toothpick comes out cleanly from the center of the cake, about 35–40 minutes. Remove from the oven and let cool for a half hour. Gently run a paring knife around between the edge of the cake and the pan and then unlock the springform pan, releasing the cake. Gently transfer the cake, removing the bottom parchment paper to a serving plate and let the cake fully cool to room temperature. Don’t worry if the cake begins to sink, that is what is supposed to happen—it makes room for all the whipped cream!
- While the cake is cooling, make the rose raspberry compote by combining the raspberries, granulated sugar, rose petals and one tablespoon of water in a small saucepan. Heat over medium heat until simmering and continue to cook, slightly smashing the raspberries with the back of a wooden spoon or spatula, until the raspberries are just barely jammy, about 3–4 minutes. Transfer to a bowl, cover and chill for at least an hour.
- When you’re ready to assemble the cake, whip the cream. Combine the cream, powdered sugar and a few grains of kosher salt (really, the tiny, tiniest pinch!) in a medium bowl and whip with a whisk or an electric mixture until it reaches soft peaks.
- To assemble the cake, dollop half of the whipped cream on top of the cake, swooshing it into an even circle, leaving about 1/2-inch border of cake on the outside. Spoon half of the rose raspberry compote on top and top with half of the remaining whipped cream. Top that with the remaining half of the compote and finish with the last of the whipped cream. Using a toothpick or skewers, swirl the whipped cream and compote together. Garnish with more fresh raspberries and a sprinkling of whole rose petals. Serve immediately. Cutting tip: slice with a hot dry knife (run your knife under hot water and dry it off before cutting) and clean your knife between each slice.