3/25/2019

Raspberry and Chocolate Cake

My daughter loves dark chocolate and raspberries, and as she was coming up for the weekend, I found this recipe in my scrapbook which was perfect for her.

I know raspberries aren't in season, and I know you could use frozen ones, but I found some at a reasonable price in my local market.

For the cake you need: 

250g dark chocolate (70% cocoa)
200g butter
1 tspn instant coffee, dissolved in 1 tbspn hot water
5 eggs
100g caster sugar
75g plain flour
100g raspberries 

Preheat oven 170C/gas3                    Grease and line a 20cm springform tin


In a saucepan, put the chocolate, butter and coffee and heat over a low heat till melted and glossy.
In  a bowl beat the eggs till pale and fluffy.  Pour in the chocolate mixture, add the flour and fold together gently.
Pour this batter into the tin and sprinkle the raspberries over the top. Bake for about 40 mins till the cake is firm.


This cake is good with a cuppa, but also makes a nice dessert. It's very rich and 'chocolatey', so a small slice is enough! It's good hot or cold. I like the contrast between the squidgy cake and the soft raspberries.









Lovely eaten warm or cold!

2 comments:

Suelle said...

I make a very similar cake, but have never thought of adding fruit before baking - an excellent idea!

Phil in the Kitchen said...

Choc and raspberries are such a good combination and that would make a very fine dessert.