Chocolate and Raspberry Cake


2oz (60g) dark chocolate

8oz (225g) unsalted butter

8oz (225g) light muscovado sugar

3 eggs, separated

3.5oz (100g) gf flour

1tsp baking powder

2oz (60g) cocoa powder

2oz (60g) ground almonds

4tbsp milk

Melt chocolate

Cream butter and sugar together, add melted chocolate and egg yolks.

Add flour, baking powder, cocoa and mix together.

Add almonds and milk and gently fold.

Whisk egg whites in separate bowl, add to chocolate mix.

Bake at 180°C (350°F/Gas 4) for 25 mins

Leave to cool in tins covered with clean damp tea towel until cold


5oz (140g) dark chocolate

4 floz (120ml) double cream

3oz (90g) butter

7oz (200g) icing sugar

Melt chocolate and cream togther until smooth and let cool

Cream butter and sugar until fluffy

Add chocolate mix to butter and mix until smooth


Use 1/3 to sandwich cakes together (add raspberry jam/compote to the middle if desired)

Use the rest to cover the top and sides

Decorate with raspberries and chocolate buttons

Devour large amounts with raspberry sauce and ice cream and no regrets

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