Who doesn’t love chocolate? (well other than BBHC’s Pippa!)
After watching episode 5 of Britain’s Best Home Cook, I immediately starting rifling through my ‘baking box’, which is a large plastic container, stuffed to the gunnels with my baking goodies. Alas, someone who shall remain nameless had nicked off with my dark chocolate stash!
Not to be deterred, I sensibly put together a shopping list…. this grew to also include Cadbury flakes and fresh raspberries for a touch of decadence!
This recipe is a lovely intense, chocolatey cake with a brownie like texture. It is delicious served warm as a dessert – or equally good served cold topped with raspberries and extra chocolate. I used Lindt dark chocolate with 70% cocoa solids for this recipe (partly as I can steal a square – I love Lindt choc!)
- 150g unsalted butter
- 150 dark chocolate 70% cocoa solids
- 3 large eggs
- 150g caster sugar
- 40g plain flour
- 35g ground almonds
- cocoa powder for dusting
- 2 x Cadbury flakes
- 100g fresh raspberries
- 20cm loose-bottom cake tin, greased and lined with grease-proof paper
- decent electric mixer!
Pre-heat oven to 180c/160c fan. Break the chocolate into squares and put in a saucepan with the butter. Heat on a low temperature until the chocolate and butter is melted, stirring now and then to form a smooth liquid. Remove from the heat.
Using an electric mixer, whisk the eggs and sugar together until a thick voluminous consistency is achieved (this will take a good 5 minutes)
Pour the melted chocolate mix gently into the whisked eggs and sugar. Use a large metal spoon to gently fold ingredients together.
Mix together the flour, almonds and a pinch of salt. Spoon into the cake batter, folding gently until mixed through.
Spoon into the tin and bake for approximately 40 minutes, until cake is about set, with a slight crust.
Cool for 10 minutes, before gently releasing from the tin. Gently dust the top with cocoa. To finish, pile crumbled Cadbury flake onto the middle of the dessert and top with fresh raspberries.