Chocolat Framboise Cloud Cake with Almond Praline

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup cocoa powder, sifted
• 1 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk, at room temperature
• 1 cup fresh raspberries, washed and dried

• 1 cup sliced almonds, lightly toasted
• 1 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 02
   In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. Set aside.
3. 03
   In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. 04
   Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
5. 05
   Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. 06
   Gently fold in the fresh raspberries into the batter.
7. 07
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 08
   Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. 09
   For the almond praline, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then let it cook without stirring until it turns a light amber color, about 8-10 minutes.
10. 10
    Quickly stir in the toasted almonds and salt, then pour the mixture onto a parchment-lined baking sheet, spreading it out thinly. Let cool completely, then break into pieces.
11. 11
    Once the cake is cool, top with almond praline pieces before serving.