Serves 8-10
185g (6 oz) butter
185g (6 oz) dark chocolate, chopped
3 eggs
1/2 tsp vanilla extract
1.5 cups caster sugar
1 cup plain flour
2/3 cup self-raising flour
1/2 cup almond meal
1 cup rasberries
Place butter and chocolate in a saucepan over low heat and stir until melted, then cool slightly.
Place eggs, vanilla extract and sugar in a bowl and beat until mixture is light and thick. Fold through flours, almond meal, chocolate mixture and half the rasberries.
Pour mixture in a 20cm (8 inch) round cake tin lined with baking paper. Sprinkle over remaining rasberries.
Cook for 180 degrees (350 F) oven for 1 hour and 15 minutes or until top of cake is firm to touch. Cool cake before cutting, and serve with strong espresso, extra rasberries and thick cream.
Grublover comment
The rasberries give a delicious moistness and flavour to chocolate cakes. Divinely decadent. One of the girls made it on our graduation vacation and I had to have the recipe.
2 comments:
made this one, and some cup cake versions which I over cooked a little (i.e. charred)...the non burnt bits were delcious
oooo fantastic! how long did you cook it for?
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