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Do you ever find that you go through stages of cooking certain things? Like you will always make that particular salad or pie when people are over for lunch? When you have to think of a dessert to make, one will always be front and centre of your mind? Then a couple of months later you move on and those easy and nailed recipes are forgotten again? I am totally guilty of this which is why I’m resurrecting this Chocolate and Raspberry Cake from the vaults of my cooking brain – which to be fair is most of my brain!
This was such a classic in my household and always got such a great reaction I made it as part of my two-courses-in-one-hour challenge on MasterChef UK. And it was very much a hit with Gregg Wallace and John Torode who polished the served slice off. After that I just stopped making it. But while working out what to make for friends coming for dinner recently I remembered it and thought this cake would finish off the meal perfectly, as it did.
Couple of notes, I have found adding the raspberries at the end is the best way of ensuring they don’t all drop to the base of the cake. But you can stir them through the mixture before cooking if you would prefer. This cake will crack on top. If you would prefer you could turn it upside down to cool and then cover with a chocolate ganache and perhaps garnish with fresh berries or free-dried raspberries. I have served this with a raspberry coulis, crushed Amoretti biscuits and mascarpone mixed with Amaretto liqueur.
Chocolate and Raspberry Cake (gluten-free)
- 250g dark chocolate, melted
- 6 eggs, 5 separated
- 200g caster sugar
- 150g ground almonds
- 150g frozen raspberries
- Step 1 Line a 7.5 to 8inch (20cm) cake tin with a reusable liner or greaseproof paper. Preheat the oven to 180°C / 350 °F /Gas Mark 4.
- Step 2 Melt the chocolate either in the microwave or in a bowl over a pan of hot water. Put to one side.
- Step 3 In one bowl whisk the egg whites until stiff but not dry, they should just hold their shape.
- Step 4 In another bigger bowl whisk the yolks, single whole egg and sugar until it’s thick, pale and foamy and you can make trails with your whisk in the surface.
- Step 5 Whisk the cool chocolate and almonds into the egg yolk mixture until thoroughly combined.
- Step 6 Then fold in the egg whites, a little at a time, with a spatula or large metal spoon.
- Step 7 Place in the prepared tin. Now scatter the frozen raspberries evenly over the top and push them below the surface with your finger.
- Step 8 Level off the top and place in the oven for 50mins.
- Step 9 Check the cake is cooked through with a skewer, if not return to the oven for another 5mins before checking again.
- Step 10 Cool in the tin for around 10mins before placing on a cooking rack.
- Step 11 You can eat this cake warm or cold.