Chocolate Cake with Raspberries

Preparation time : Under 30min.

Cooking Time : Under 1 hour.

Serves : 8-10 people.

Ingredients

• 225g butter, plus extra for greasing
• 250g dark chocolate
• 1 tsp instant coffee
• 5 medium eggs
• 75g caster sugar
• 75g plain flour, sifted
• 175g fresh raspberries
• A little icing sugar, for dusting

Preparation

1. Grease the inside of the heart casserole and line the base with baking parchment.
2. Put the chocolate, butter, coffee and 1 tablespoon of water into a saucepan. Place over a medium heat and melt together, stirring occasionally. Cool slightly.
3. Put the eggs and sugar into a large bowl and beat until thick and pale in colour. (This may take 4–5 minutes using an electric hand mixer.)
4. Using a metal spoon, gently fold the chocolate mixture into the eggs and sugar, followed by the flour.
5. Pour the cake mixture into the casserole and sprinkle the raspberries evenly over the top.
6. Bake in the centre of the oven for 40–45 minutes or until the cake is well risen and springy to the touch.
7. Leave the cake to cool for 10 minutes and then ease around the edge of the casserole with a spatula before turning the cake out onto a large serving plate.
8. When cool, remove the baking parchment and turn the cake over so that the raspberries are on the top. Dust with the icing sugar to serve.