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.

    10 people made this

    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

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. 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).
    3. 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.
    4. Beat the egg whites with the 50g sugar until stiff and fold carefully into the chocolate mixture.
    5. 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.
    6. 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.

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