• 12servings
  • 560minutes

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Nutrition Info . . .

VitaminsH, D
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 350g plain chocolate (55-75% cocoa solids), chopped

  2. 115g plain or baking chocolate (85-99% cocoa solids), chopped

  3. 450g unsalted butter, cubed

  4. 250ml brewed espresso

  5. 220g dark brown soft sugar

  6. 8 eggs

  7. 850g frozen raspberries, thawed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Line the bottom of a 23cm round cake tin with parchment paper.

  2. Bring butter, espresso and sugar to the boil in a medium saucepan, stirring to dissolve sugar.

  3. Place chocolate in a large bowl and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared tin.

  4. Place cake tin in a roasting tin. Pour enough hot water into the roasting to come half way up the sides of the cake tin. Bake until centre of cake is set and a cocktail stick inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.

  5. Puree raspberries in processor. Chill. Serve with chilled cake.


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