It’s an ultra-indulgent recipe I’m offering you here! I’d like to warn you right away that I cannot be held responsible for your upcoming addiction (just saying!). It’s a recipe found on Carine’s blog, Chic Chic Chocolat, a blog I really love (as much for its recipes as for its photos). I know I can try any of her recipes with my eyes closed. And this one is no exception! While Carine made it with cherries, I made it with raspberries (because it’s a combination that works perfectly, even if I’m not a fan). I added a little raspberry eau-de-vie, a souvenir of my visit to the Peureux distillery in Fougerolles last year (I’d also brought back some kirsch, of course).
I got the opinion of my guinea-pig colleagues at school, and everyone agreed: it’s to die for!!! An ultra-gooey cake that will delight your taste buds for sure! As a result, it’s a dessert I’ve made several times since (I’ve also tried it with cherries — the verdict is the same), and it’s always just as successful. When you know how simple it is to make, it would be a real shame to go without. Come on, off to the kitchen!
Ingredients & Method
1 component · Full recipe
Cake
Ingredients
- 200 g (7.1 oz) dark chocolate
- 60 g (2.1 oz) butter
- 3 eggs
- 90 g (3.2 oz) brown sugar
- 35 g (1.2 oz) flour
- 60 g (2.1 oz) heavy cream
- 1 tbsp raspberry eau-de-vie (optional)
- 250 g (8.8 oz) raspberries
Method
1
Preheat the oven to 150°C / 300°F.
2
Melt the chocolate and butter together in the microwave.
3
Whisk the eggs and sugar together.
4
Add the flour and mix.
5
Add the cream and raspberry eau-de-vie. Mix.
6
Add the melted chocolate mixture. Mix until smooth.
7
Pour the batter into a 20 cm (7.9 in) diameter tin.
8
Press the raspberries into the batter.
9
Bake for approximately 30 minutes. The cake should remain moist — it’s perfectly normal if it seems slightly undercooked.
10
Leave to cool slightly before unmoulding.
11
This cake works beautifully with other red fruits too. Cherries also pair wonderfully with chocolate.
Gallery
