A total indulgence – Very Rich Chocolate and Raspberry Cake
And as usual I didn’t do what I told myself to do, to take some time to think and reflect on life and what it means at the moment. No I spent my three weeks in Sweden meeting a lot of people and seeing things, not much time left to calm reflection but what a great time I had! But there will be time, there will be time.
I made this cake last year when I was in Sweden but despite it being quite high up on my list of things to make for this blog, I never managed to get around to bake it again here in Italy. Apparently I needed to be in the country of its birth in order to bake this chocolate and raspberry cake for a dinner with friends but above all, take photos of it. Although I feel that I must apologize for the photos because I didn’t remember to shoot the cake until it was almost too late and there was only one miserable slice left, all alone on a plate. But I propped it upon a plate on a sofa and made my little Fuji x100 work. I can assure you that this cake is a good as it is simple and that you don’t need to be in Sweden to make it.
VERY RICH CHOCOLATE AND RASPBERRY CAKE
200 g/7 oz sugar
125 g/4,4 oz butter
200 g/7 oz dark quality chocolate
160 g/5,6 oz flour
250 g/8,8 fresh raspberries (but I think frozen ones work as well but you will probably need to drain them of liquid a little)
Melt the butter and the chocolate in a small pan on low heat, stir often.
While butter and chocolate is cooling down a little, you start whipping egg and sugar until white and as fluffy as it can get. Add the melted chocolate and stir well. Sift the flour into the batter and fold quickly until it is perfectly mixed, then you fold in the raspberries as well.
Grease and flour a cake tin or line it with baking parchment. Pour the batter into the tin and bake n a pre-heated oven (175°C/350°F) for around 40 minutes but you better check it now and then, don’t over-bake the cake.