Raspberry Chocolate Cake

INGREDIENTS

4oz/125g unsalted butter, cubed

7oz/200g plain chocolate, chopped

8 medium eggs, separated

7oz/200g golden caster sugar

Chocolate Sauce

4oz/125g golden syrup

6oz/175g dark chocolate 70% cocoa solids

7fl oz/200mls water

To Decorate

6oz/175g fresh raspberries or 10oz/300g frozen raspberries

Milk chocolate curls

METHOD

Preheat the oven to 180C, Gas 4.

Grease and line an 8" deep baking tin, preferably springform.

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring until smooth.

Remove from the heat and allow to cool.

Separate the eggs and put the yolks in a large mixing bowl.

Add the sugar and whisk until thick and creamy.

Whisk in the chocolate mixture until smooth and well combined.

Using a clean whisk thoroughly whisk up the egg whites until stiff peaks form.

Carefully add the egg white to the chocolate mixture bit by bit and folding in with a large metal spoon. Do not over mix.

Pour the mixture into the prepared tin and level the surface.

Bake in the centre of the preheated oven for one hour and fifteen minutes.

Turn off the oven and allow the cake to cool in the oven, it will sink a little in the middle.

To make the chocolate sauce

Put the water and golden syrup in a pan and heat gently.

Add the chocolate and stir until it is melted and smooth.

Bring to the boil and simmer for at least five minutes.

Remove from the heat and allow to cool completely.

When the cake is cooled, arrange the raspberries on the surface.

If you are using frozen berries make sure they are thoroughly drained.

Drizzle the sauce all over the cake.

Decorate with chocolate curls.

Enjoy your raspberry chocolate cake!

If not eaten the same day cover and store in the fridge.

Have you tried this recipe? If so, I would love to hear about it!

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