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Chocolate and raspberry pudding cake
Chocolate and raspberry pudding cake
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Prep Time:
80 minutes
Cook Time:
65 minutes
Total Time:
145 minutes
Indulge in a decadent Chocolate Raspberry Cake.
Ingredients:
  • 5 eggs, separated
  • 161.25 gm caster sugar
  • 250g dark chocolate, melted
  • 125.00 gm hazelnut meal (ground hazelnuts)
  • 250.00 ml frozen raspberries
  • Double cream, to serve
  • 150g dark chocolate, chopped
  • 83.33 gm thickened cream
Instructions:
  • Preheat the oven to 170°C/150°C fan-forced, then grease a 6cm-deep, 20cm round springform cake pan and line the base and sides with baking paper.
  • Whip egg yolks and 1/2 cup sugar with an electric mixer until thick and creamy. Gently fold in melted chocolate and hazelnut meal.
  • - In an electric mixer, whisk egg whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, and beat until stiff peaks form. - Gently fold half of the egg white mixture into the chocolate mixture, then fold in the rest. - Carefully fold in the raspberries. - Transfer the mixture to a prepared pan and bake for 1 hour, or until a skewer inserted in the center comes out with moist crumbs. - Let it cool completely in the pan before serving.
  • Create ganache by gently melting chopped chocolate with cream in a saucepan until smooth. Pour the velvety ganache over the cake on a plate and serve with a dollop of cream on the side.

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