This cake is being added to my regular cake repertoire. A raspberry-infused chocolate cake with a fudgy consistency but not so dense and rich that you can’t have a sneaky second slice.
When I mentioned this recipe to Lois, she wondered whether it might be more popular now than it was when she first published it, as the taste for dense, rich chocolate cakes has grown. As chocolate cakes go, this isn’t the most intense, mousse-like one you’ll find, but I think that it is one of the nicest.
This recipe is has a few stages and a number of bowls involved, but it’s not tricky. And totally worth it.
Raspberry drenched chocolate cake (Good Food, p.35)
100g dark chocolate (I used Whittaker’s Dark Ghana 72%)
100g unsalted butter, cut into cubes
3 free-range eggs
1/2 cup caster sugar
1/4 cup flour
raspberries for decorating
1/2 cup raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon orange or raspberry liqueur (I had some kirsch kicking about, so I used that)
To make the cake and puree:
Preheat oven to 180ºC. Butter and line a 20cm loose-bottomed cake tin. Set up a double boiler: find a small to medium-sized pot and a glass bowl that will sit inside the pot with the edges of the bowl supported by the edge of the pot. Put just enough water into the pot so that the water doesn’t touch the bowl. Bring the water to a gentle simmer and then carefully place the bowl on top. Break the chocolate into chunks and place into the bowl. Stir until melted, then add the butter cubes and stir until shiny and smooth.
Prepare the purée by putting all three ingredients into a blender and blitzing until smooth. Scrap out of blender and push through a sieve into another bowl.
Now, back to the cake. Separate the eggs and place the yolks into a medium-sized mixing bowl and the whites into a large-sized bowl. Add 1/4 cup of caster sugar to the yolks and beat until thick and pale with a set of electric beaters. Pour in the chocolate and butter mixture and the raspberry purée. Sift the flour into this mixture next and stir until combined.
Clean the beaters thoroughly and whisk the egg whites until stiff. Add the remaining 1/4 cup of caster sugar and beat until glossy. Fold the egg whites, a spoonful at a time, through the chocolate mixture – you want to keep the mixture light and airy but fully incorporate the egg whites with no lumps. Pour batter into the cake tin and bake for 30 minutes. Leave to cool in the tin.
100g dark chocolate
2 tablespoons more of the same liqueur you used in the raspberry purée
Set up your double boiler again and melt the chocolate. Add the cubes of butter and mix until smooth. Add the liqueur and remove the bowl from the double boiler. Once the cake has cooled, carefully pour the glaze over the cake and decorate the top with fresh raspberries.