Chocolate and Raspberry Cake
Ingredients:
Dark chocolate
– 200 g
– Unsalted butter 200 g
– 4 large eggs
– Powdered sugar 200 g
– Flour 100 g
– 1 teaspoon baking powder
– Fresh raspberries 150 g
– Powdered sugar
Chocolate and Raspberry Cake
Methods
1. Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. Melt the dark chocolate and butter in a heatproof bowl set over a pot of boiling water, stirring until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, mix the eggs and powdered sugar until slightly thickened.
4. Slowly fold the melted chocolate mixture into the egg mixture until well combined.
5. Sift the flour and baking powder and mix carefully until there are no streaks of flour.
6. Pour half of the batter into the prepared cake pan and spread half of the raspberries on top. Pour the remaining batter over the raspberries and top with the remaining raspberries.
7. Bake in the preheated oven for 25 to 30 minutes or until cake is set and a skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving.
Prep time: 15 minutes | Cooking time: 30 minutes | Total time: 45 minutes | Calories: 350kcal | Servings: 8