Looking, looking….. Looking for a fabulous chocolate raspberry cake. Got one! It’s from a self-learn chef, Bill Granger. The gooey chocolate turned out to be very gooey. I should find a way to improve the texture. Perhaps, put it in the fridge and turn it upside down a few hours later.
I used 85% cacao, rendering it very chocolate, injecting a thrill and happiness. Melting chocolate, rich flavour….. Raspberry, slightly sour…. raspberry jam, natural sweetness. A good mix, a memory of indulgence, decadence…..
For the topping
|100g good-quality dark chocolate|
|125ml single cream||150g raspberry jam|
For the cake
|30g good-quality cocoa powder||60ml milk|
|½ tsp natural vanilla extract||90g raspberry jam|
|115g butter, softened||45g caster sugar|
|2 medium eggs||125g plain flour|
|1½ tsp baking powder||80g raspberries, plus extra to serve|
Preheat the oven to 180°C. Grease a 22cm cake tin
For the topping, blend the chocolate, jam and cream into a small pan over a medium heat. Stir until smooth and pour into the prepared tin.
Dissolve the cocoa powder with 125ml boiling water. Whisk in the milk, vanilla and jam.
Cream the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well after each.
Fold in mixture of flour, baking powder and a pinch of salt, alternately with the cocoa, the creamed mixture. Lastly, fold the raspberries.
Pour the mixture into the cake tin, ensuring you spread it right to the edge and cover the topping completely. Bake for 30 to 35 minutes, or until firm.
Leave the cake to cool in the tin for 15 minutes
Turn the cake out on to a plate.
Serve warm or cold, with fresh raspberries