This rich, dark chocolate cakes flavour is enhanced thanks to the addition of coffee. Decorated with raspberries and a sprinkling of icing sugar, this cake is delicious as dessert or an afternoon delight!
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
- 225g butter, plus extra for greasing
- 250g dark chocolate
- 1 tsp instant coffee
- 5 medium eggs
- 75g caster sugar
- 75g plain flour, sifted
- 175g fresh raspberries
- A little icing sugar, for dusting
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Method
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1Preheat oven to 160°C/ Fan 140°C/ Gas Mark 3
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2Grease the inside of the heart casserole and line the base with baking parchment.
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3Put the chocolate, butter, coffee and 1 tablespoon of water into a saucepan. Place over a medium heat and melt together, stirring occasionally. Cool slightly.
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4Put the eggs and sugar into a large bowl and beat until thick and pale in colour. (This may take 4–5 minutes using an electric hand mixer.)
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5Using a metal spoon, gently fold the chocolate mixture into the eggs and sugar, followed by the flour.
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6Pour the cake mixture into the casserole and sprinkle the raspberries evenly over the top.
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7Bake in the centre of the oven for 40–45 minutes or until the cake is well risen and springy to the touch.
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8Leave the cake to cool for 10 minutes and then ease around the edge of the casserole with a spatula before turning the cake out onto a large serving plate.
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9When cool, remove the baking parchment and turn the cake over so that the raspberries are on the top. Dust with the icing sugar to serve.
Frozen raspberries can be used instead. Thaw them thoroughly and drain off any excess juice.
