Silver Spoon

Raspberry Cake

Raspberry Cake

Recipe Submitted By: bakingmad

Chocolate and raspberry delight. Ideal to make ahead and serve as a pudding. Why not try decorating the cake with extra berries and dust with cocoa powder.

Preparation Time 30 minutes
Baking Time 40 minutes
Portions 10
Skill Level Medium
Average Rating 0 stars
 

Raspberry Cake Ingredients

175 grams Plain Chocolate Good quality - at least 60% cocoa solids
175 grams Unsalted Butter
4 Free Range Eggs Seperated Free Range Eggs
175 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
4 tbsp Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
1 pinch Salt
2 tbsp Ground Almonds
225 grams Raspberries
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Additional Ingredients

175 ml Double Cream
175 grams Dark Chocolate (Silver Spoon Create) Dark Chocolate (Silver Spoon Create)
 

This recipe uses

  • Free Range Eggs
  • Golden Caster Sugar (Billington's)
  • Plain White Flour (Allinson Nature Friendly)
  • Dark Chocolate (Silver Spoon Create)

How to make Raspberry Cake

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  1. Preheat the oven to 190°C/fan 180°C/gas mark 5. Grease and base line a 20 cm x 5 cm (8 x 2 in) round cake tin. Melt the chocolate and butter in a microwave or in a pan over hot (not boiling) water. method tip
  2. Whisk the egg yolks with the sugar until thick. method tip
  3. Gradually whisk in the chocolate mixture. method tip
  4. Sift in the flour and salt and stir in the ground almonds.
  5. Whisk the egg whites until stiff but not dry and fold carefully into the chocolate mixture until thoroughly incorporated. method tip
  6. Stir in the raspberries very gently.
  7. Pour into the prepared cake tin.
  8. Tap the tin to even out the mixture and place on a baking tray.
  9. Bake for 35-40 minutes . The cake will crack. method tip
  10. Turn off the oven and leave the cake for 15 minutes.
  11. Turn out onto a wire rack to cool.
  12. Bring the cream to the boil, remove from the heat and add the chocolate.
  13. Stir until melted, then whisk until smooth.
  14. Leave to cool until just warm.
  15. Spoon the ganache over the cake, spreading it over the top and sides.
  16. Leave to set for several hours - but not in the fridge or the ganache will become dull.
  17. Cut into slices to serve.
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