Chocolate Raspberry Pudding Cake
Chocolate Raspberry Pudding Cake Recipe
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups boiling water
1 1/2 teaspoons baking powder
1 tablespoon framboise
1/2 cup light muscovado sugar or light brown sugar
1/2 cup superfine sugar
1/3 cup best-quality unsweetened cocoa powder
2 eggs, beaten slightly
3/4 cup black coffee and 3/4 cup water, or instant
8 ounces best-quality bittersweet chocolate
8 ounces raspberries plus more, for serving
8 tablespoons (1 stick) unsalted butter
coffee made with 2 teaspoons instant coffee and
Confectioners’ sugar, for dusting
Pinch of salt
Instructions:
Preheat oven to 350 F. Grease a 8-inch spring form pan and line with greaseproof paper. In a mixing bowl, put the flour, the salt, the baking powder and the cocoa powder and sift. In a saucepan, put the butter, add the framboise, the sugars, the chocolate and the coffee with water over a low heat until it smoothes and all the ingredients dissolved
Pour it in flour mixture and beat well until smooth. Add the eggs and beat. The chocolate sets as it cooks and cools. Fill in the pan with an inch of the mixture and cover with raspberries.
Add the mixture left. If some raspberries come on the top, push them back with the hand. Bake for 45-50 minutes or until the top is firm. (Inserting a cake tester will not prove efficient).
Allow to cool for 15 minutes and then remove the cake from the pan. Sprinkle confectioners sugar on the top and add berries.
Chocolate Raspberry Pudding Cake Recipe