Dark Chocolate and Raspberry Cake

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

Raspberries seem to be available fresh all year round now. I do try and buy seasonally, but this cake is so good!




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 and sugar 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 or as a dessert. It's ideal as a special cake for Mothering Sunday. It's rich and 'chocolatey', so a small slice is enough! I like the contrast between the squidgy cake and the soft raspberries.

Comments

Jean said…
It looks and sounds delicious, exactly right for Easter which is fast approaching.
(I presume you beat the caster sugar with the eggs.)
27/3/22 8:37 am
Snowy said…
Thank you Jean! Yes you beat the sugar with the eggs.
30/3/22 1:12 pm
Phil in the Kitchen said…
Well like you I do really try to buy seasonally but raspberries and chocolate are such a delicious combination that it wouldn't be difficult to make an exception. Great as a cake but I think I'd love it even more as a dessert.
30/3/22 2:40 pm
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