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Nancy's Kitchen - Tried and Tested Recipes
Chocolate Raspberry Dessert Cake Recipe

Chocolate Raspberry Dessert Cake Recipe

185g (6 oz) butter
185g (6 oz) dark chocolate, chopped
3 eggs
1/2 teaspoon vanilla extract
1-1/2 cups caster sugar
1 cup plain (all-purpose) flour
2/3 cup self-raising flour
1/2 cup almond meal
1 cup raspberries

Place butter and chocolate in a saucepan or double boiler over low heat and stir until melted. Cool slightly.

Place eggs, vanilla extract, and sugar in a bowl and beat until mixture is light and thick. Fold through flours, almond meal, chocolate mixture, and half the raspberries.

Pour mixture into a 20cm (8 inch) round cake tin lined with non-stick baking paper. Sprinkle over remaining raspberries and bake in a preheated 180 degree Celsius (350 degree Fahrenheit) oven for 1 hour and 15 minutes or until top of cake is firm to touch.

Cool cake before cutting, and serve with strong espresso, extra raspberries, and thick cream.
Makes: 8-10 servings

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