Crisp meringue, moist chocolate, and raspberries come together in the ultimate Valentine's Day dessert.
Adjust oven rack to middle position and preheat oven to 350°F. Line 2 springform pans with baking parchment along the bottom and a collar around the sides .
In a medium bowl, dissolve the coffee granules in the water, then stir in the buttermilk. Set aside. In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the wet and dry ingredients to the egg and sugar mixture. Gently stir the ingredients together, using a rubber spatula or a spoon. Once you’ve incorporated most of the dry ingredients, mix briefly on low speed until batter is smooth, about 15 seconds. Don’t overmix, or the cakes will become chewy.
Allow the cakes to cool to room temperature completely, 30 minutes to 1 hour. The bottom of the springform pans and the top of the cakes should feel cool to the touch before you proceed with the recipe.Add frozen raspberries, sugar, and water to a small saucepan. Heat over low heat, stirring until the sugar has dissolved and the berries have started to release their juices. Increase heat to medium-high and allow to come to a boil, stirring occasionally.
Remove the pans from the oven and allow the cakes to cool for 10 minutes in the pans. After 10 minutes, carefully remove the springform collar and peel away the baking parchment from the sides of the cakes. There is no need to remove the bottom part of the pans yet. Allow the cakes to cool completely.Beat cream and sugar in a stand mixer fitted with a whisk attachment at high speed until it holds stiff peaks, about 2 minutes.
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