Easy Chocolate Raspberry Cake
50 minutes
This spectacular cake combines dark chocolate with tangy raspberries for an unbeatable flavour. Great for a special dessert such as Christmas.
fioa
10 people made this
Ingredients
Makes: 1 cake
- 200g dark chocolate
- 180g butter
- 60g plain flour
- 200g sugar
- 6 eggs, separated
- 50g sugar, extra
- 200g raspberries, fresh or frozen
- 2 tablespoons sugar, extra
- icing sugar, to decorate
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 180 degrees C.
- Break the chocolate into small pieces and melt in the microwave with the butter on 50% power in 30 second intervals, stirring between each (you can also do this over a double boiler).
- Place the chocolate in a large mixing bow then add the flour and mix well. In a separate bowl combine the egg yolks with the 200g sugar and beat until very fluffy. Slowly beat into the chocolate.
- Beat the egg whites with the 50g sugar until stiff and fold carefully into the chocolate mixture.
- Line the base of a springform cake tin with parchment paper. Grease the paper and tin walls. Pour in the batter and bake 30-35 minutes. Let cool.
- Mix the raspberries with 2 tablespoons sugar and let sit for 45 minutes. Decorate the top of the cake with the berries then sprinkle with icing sugar just before serving.
