A gooey and very chocolatey cake with raspberries. Undoubtedly, it will increase your endorphin level, which is much needed this time of the year. The cake is very moist – its texture is a mixture between a pudding and a cake. The best time to serve this dessert is an hour after taking it out of the oven – because it gets more solid when cold. Every chocoholic’s dream ;).
Ingredients for the chocolate raspberry pudding cake:
- 180 g plain flour
- 1 tsp baking powder
- 30 g cocoa powder
- 250 g butter
- 1 Tbsp raspberry liqueur
- 95 g caster sugar
- 95 g light muscovado sugar
- 250 g dark chocolate (70%), broken into pieces
- 370 ml water
- 2 tsp instant coffee powder
- 2 large eggs
- 250 g raspberries
All ingredients should be at room temperature.
Place the butter, liqueur, caster sugar, muscovado sugar, chocolate, coffee powder, and water in a pot. Heat whilst stirring to dissolve and mix all of the ingredients. A smooth and shiny chocolate sauce should be made. Remove the pot from the hob and set aside for a few minutes.
Stir the flour and cocoa into the pan and beat well until smooth and glossy, then gradually beat in the eggs. The mixture will be runny: don’t panic or add more flour; the chocolate sets as it cooks and then cools.
Line the bottom of a cake tin (23 cm in diameter) with baking paper. Pour half the batter into the cake tin. The batter is very runny, so ensure it will not leak out. Place 250 g of raspberries on top of the batter in the cake tin and then pour the remaining half of the cake batter to cover the raspberries.
Bake at 170ºC for about 40 – 45 minutes. Don’t check to see if the cake is fully baked with a stick – in this case, it’s unreliable. The finished cake will rise and crack. Remove the cake from the oven and cool. When it cools slightly, the cracks will even out. After an hour, sprinkle with icing sugar and decorate with raspberries.
Also:
- raspberries, for decoration
- icing sugar, for sprinkling
Enjoy!
The source of the recipe – “How to eat” Nigella Lawson.
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