chocolate raspberry dessert cake
rating:I cut this out of a magazine some time ago and recently found it in my pile of cuttings when clearing the study.
Serves 8-10
175g butter
175g dark chocolate, chopped
3 eggs
half teaspoon vanilla extract
350g caster sugar
125g plain flour
40g self-raising flour
100g ground almonds
125g raspberries (plus extra for serving)
Preheat oven to 180C/350F/gas mark 4
Line a 20cm/8 inch round cake tin with non-stick baking paper
The instructions say 'Place butter and chocolate in a saucepan over a low heat and stir until melted, then cool slightly' but I think I'd put them in a bowl over a pan of hot water.
Put eggs, vanilla extract and sugar in a bowl and beat until mixture is light and thick.
Fold through the flours, ground almonds, chocolate mixture and half the raspberries.
Pour the mixture into the cake tin.
Sprinkle the remaining raspberries over teh top and bake for 35 minutes or until the top of the cake is firm to the touch.
Allow to cool before cutting and serve with thick cream.
