Thursday 26 April 2018

Chocolate Cake with Raspberries

Lilly Higgins

This rich, dense cake is very easy to make and tastes especially good the following day. Serve with fresh berries and cream, or on its own with coffee. Serves eight to 10.

you will need

130g butter, cubed

400g dark chocolate, chopped

180g demerara sugar

40g plain flour

2 tbsps milk

125 ground almonds

5 eggs, beaten

Cocoa, for dusting

Fresh raspberries and cream, to serve


Preheat the oven to 180°C. Butter a 28cm springform cake tin.

Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Stir until well melted and smooth.

Place the sugar, flour, milk and almonds into a large bowl. Pour in the melted chocolate and stir to combine.

Add the eggs and beat the mixture until smooth and thickened.

Pour into the tin. Bake for 30-35 minutes until a slight crust forms on top. Allow to cool before transferring to a plate. Decorate with cocoa and berries.

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