Chocolate Raspberry Cake
Serves: 10
 
  • 320 g dark chocolate
  • 160 g caster sugar
  • 160 g unsalted butter, chopped into small squares
  • 5 eggs, separated
  • 40 g plain flour, sifted
  • 1½ cups frozen raspberries
To serve:
  • icing sugar
  • whipped cream
  • extra raspberries
  1. Preheat oven to 180 degrees celsius. Line a 23cm round springform tin.
  2. Melt the chocolate, sugar and butter in a double boiler. Remove from the heat, and stir to combine. Leave to cool slightly, then whisk in the egg yolks one at a time.
  3. Beat the egg whites until they hold firm peaks. Fold the flour and half the egg whites into the chocolate mixture, then carefully fold in the remaining egg whites.
  4. Add the raspberries and mix through very gently.
  5. Pour the mixture into the prepared tin. The frozen raspberries tend to stick together, so you make sure they are evenly distributed across the tin.
  6. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool the cake completely in the tin.
  7. To serve: remove the cake from tin and place on a serving plate. Cover with a coating of sifted icing sugar. Serve with whipped cream and candles.
Recipe by Villiers Brown at https://villiersbrown.com/chocolate-raspberry-cake/