Chocolate Raspberry cake by Jessica Lo

Chocolate raspberry cake by Jessica Lo

Posted by Competition Entrant on 19/12/2013

  • Recipe difficulty: Easy
  • Vegetarian
  • Blog post
  • 5 of 5 74
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

for the cake

250 grams dark chocolate (preferably organic)
125 grams unsalted butter
6 free range eggs
175 grams caster sugar
1 teaspoon vanilla extract

for the topping
125 grams dark chocolate (preferably organic)
250 ml double cream
1 teaspoon vanilla extract
1 large punnett of raspberries

Entered by Jess Lo on 19/12/2013

Great cake any day! The cake tastes like a chocolate truffle and the topping like chocolate mousse. The tartness of the raspberries on top complements the sweet base.

Chocolate raspberry cake by Jessica Lo

Method

  1. Preheat oven to 180°C.
  2. Line the bottom of a 23cm springform cake tin with baking paper
  3. Melt 250g chocolate with the butter in a double boiler or a microwave
  4. Beat 4 egg whites until firm, gradually adding 100g of sugar and beat until the whites are holding their shape.
  5. In another bowl, beat 2 eggs and 4 yolks with 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture.
  6. Fold in the rest of the whisked egg whites gently. 
  7. Pour mixture into the prepared tin and bake for 35-40 minutes or until the cake is risen and no longer wobbly at the centre.  Cool the cake in its tin on a wire rack;  the middle will sink as it cools.
  8. Once cooled, carefully remove it from the tin and place it on a plate or cake-stand.
  9. Melt 125g of chocolate for the topping and leave it to cool a little.  Whip the cream until it is firming up and add the vanilla and fold in the melted chocolate.  
  10. Fill the centre of the cake with the chocolatey cream, and arrange the raspberries on top.

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Ingredients

for the cake

250 grams dark chocolate (preferably organic)
125 grams unsalted butter
6 free range eggs
175 grams caster sugar
1 teaspoon vanilla extract

for the topping
125 grams dark chocolate (preferably organic)
250 ml double cream
1 teaspoon vanilla extract
1 large punnett of raspberries

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