Dense chocolate cake with raspberries and cream
What happens when you put a rich, moist chocolate cake in the fridge? It turns into a solid slab of pure awesomeness, is what! This started out as River Cottage’s “easy rich chocolate cake,” but adding cream meant it needed kept in the fridge. And that’s where the magic happened...
250g dark chocolate (I used 70% cocoa), broken up
250g butter
4 medium eggs, separated
100g caster sugar
100g soft light brown sugar (or just use 200g caster sugar)
50g plain flour
50g ground almonds
300ml double cream
2tbsp icing sugar
Cocoa powder
250g raspberries
Preheat oven to 170°C. Grease a 23cm springform tin and line the bottom.
Melt the chocolate and butter over a pot of barely simmering water, stirring occasionally.
In another bowl, whisk together the egg yolks and sugar.
Stir in the melted butter and chocolate.
Combine the flour and almonds, and fold into the chocolate mixture.
Whisk the egg whites in a separate bowl until they form stiff peaks. Stir a large spoonful into the chocolate mix, followed by the rest of the egg whites. Carefully fold in, trying to keep as much air in as possible.
Pour into the tin and bake for about 30mins until just set. It should still be wobbly when it comes out of the oven.
Allow to cool completely.
Whip the icing sugar into the cream until it thickens enough to hold its shape. Stir in around two thirds of the raspberries (they’re meant to fall apart, don’t worry!) and then spread the mixture over the top of the cake.
Dust with cocoa powder.
Decorate with the remaining raspberries - I also used chocolate sauce, but it’s hardly essential.
Leave it in the fridge for a few hours before eating. The temperature should harden it into something between a cake and a block of chocolate.
250g dark chocolate (I used 70% cocoa), broken up
250g butter
4 medium eggs, separated
100g caster sugar
100g soft light brown sugar (or just use 200g caster sugar)
50g plain flour
50g ground almonds
300ml double cream
2tbsp icing sugar
Cocoa powder
250g raspberries
Preheat oven to 170°C. Grease a 23cm springform tin and line the bottom.
Melt the chocolate and butter over a pot of barely simmering water, stirring occasionally.
In another bowl, whisk together the egg yolks and sugar.
Stir in the melted butter and chocolate.
Combine the flour and almonds, and fold into the chocolate mixture.
Whisk the egg whites in a separate bowl until they form stiff peaks. Stir a large spoonful into the chocolate mix, followed by the rest of the egg whites. Carefully fold in, trying to keep as much air in as possible.
Pour into the tin and bake for about 30mins until just set. It should still be wobbly when it comes out of the oven.
Allow to cool completely.
Whip the icing sugar into the cream until it thickens enough to hold its shape. Stir in around two thirds of the raspberries (they’re meant to fall apart, don’t worry!) and then spread the mixture over the top of the cake.
Dust with cocoa powder.
Decorate with the remaining raspberries - I also used chocolate sauce, but it’s hardly essential.
Leave it in the fridge for a few hours before eating. The temperature should harden it into something between a cake and a block of chocolate.