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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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My parents gave me some of their raspberries and I made this delicious dessert cake as well as some jam. The recipe comes from a book called 'Chocolate the best ever'.The raspberries in this luxurious dark chocolate cake give it a fresh, tangy flavour. Serve with fresh raspberries and whipped cream. I recommend the cake to be served right from the fridge. Ingredients:
8 ounces butter, plus extra for greasing (225 g) |
9 ounces chocolate, broken into pieces (250g) |
1 tablespoon strong dark coffee |
5 eggs |
3 ounces golden caster sugar (85g) |
3 ounces plain flour (85g) |
1 teaspoon ground cinnamon |
6 ounces fresh raspberries (175g) |
icing sugar, for dusting |
Directions:
1. Preheat the oven to 325°F/160°C/Gas Mark 3.
2. Grease a 9-inch/23-cm cake tin with butter and line the base with baking paper.
3. Place the chocolate, butter and coffee in a small heatproof bowl and set over a saucepan of gently simmering water until melted.
4. Stir, then remove from the heat and cool slightly.
5. Place the eggs and sugar in a separate bowl and beat together until thick and pale.
6. Gently fold in the chocolate mixture.
7. Sift the flour and ground cinnamon into a separate bowl, then fold into the chocolate mixture.
8. Pour into the prepared tin and sprinkle the raspberries evenly over the top.
9. Bake in the hot oven for 35-45 minutes, or until the cake is well risen and springy to the touch.
10. Leave to cool in the tin for 15 minutes before turning out on to a large serving plate.
11. Dust with icing sugar before serving with fresh raspberries and cream.
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