Chocolate Raspberry Pudding Cake

Prep: Cook:
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Original Recipe

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Ingredients

  • 185g Self-Raising Flour
  • 30g Cocoa Powder
  • 250g Unsalted Butter
  • 2 tbsp Crème de Framboise
  • 95g Caster Sugar
  • 95g Light Muscovado Sugar/Brown Sugar
  • 250g Dark Chocolate
  • 185mL Brewed Black Coffee
  • 185mL Water
  • 2 Eggs, lightly beaten
  • 250g Raspberries
  • Icing Sugar

Method

  1. Preheat oven to 180C.
  2. Grease a 22cm spring form cake tin and line the base with baking paper. Cover the bottom and sidees of the outside of the tin with a layer of foil.
  3. Sift flour and cocoa powder together into a bowl and set aside.
  4. Put brandy, butter, sugars, chocolate, coffe and water in a heavy based saucepan and stir over low heat until everything melts and is thick, glossy and smooth.
  5. Stir in the flour and cocoa.
  6. Beat well until smooth and glossy again, then beat in the eggs. Mixture will be runny.
  7. Pour into tin 2cm of mixture then cover with raspberries and pour rest of mixture on top. Ensure raspberries don’t float and stay within the mixture.
  8. Bake 40-45 minutes.
  9. Cake will be gooey in the middle. Top should be firm and lightly cracked.
  10. Leave in tin for 15 minutes then remove. Dust with icing sugar and serve.