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Chocolate Raspberry Fudge Cake




Source of Recipe


Sainbury's


List of Ingredients




175g plain chocolate
200g fresh or frozen raspberries
175g unsalted butter
3 large eggs
1 x 5ml spoon vanilla extract
200g light brown sugar
150g plain flour
100g self-raising flour
50g ground almonds
1 x 15ml spoon vanilla sugar
To serve:
a little cocoa powder, for dusting
a few extra fresh raspberries
thick cream



Recipe



Preheat the oven to 180°C/350°F/gas mark 4.

Place the butter and chocolate in a saucepan and heat gently until melted. Remove from the heat and allow to cool for 10 minutes.

Meanwhile, whisk the eggs, vanilla extract and brown sugar together until pale and thick. Sieve in the flours and ground almonds and, using a large metal spoon, fold in along with the chocolate mixture and raspberries.

Transfer to a greased and base-lined 23cm springform cake tin and smooth the top. Bake in the oven for 45-50 minutes, until a skewer inserted into the centre comes out with a few crumbs sticking to it.

Sprinkle over the vanilla sugar and allow to cool for 30 minutes, then release from the tin. Dust with a little cocoa powder, cut into thick slices and serve with extra fresh raspberries and thick cream. This is best eaten warm.

Cook's note:
The texture of the cake should be slightly fudgy in the centre. If you want a rich, dark cake use a 70% cocoa chocolate. Try replacing the raspberries with blackberries or blueberries. You don't have to defrost the fruit before you use it.