Chocolate & raspberry cake

This rich chocolate cake has a hidden tang from the raspberries it contains. It can be served warm as a dessert but also slices well when cold as a cake.

• Cooking: 30 mins
• Serves: 8

What you need:

• 250g (9oz) plain dark chocolate
• 225g (8oz) butter
• 1 teaspoon instant coffee
• 5 medium eggs
• 75g (3oz) caster sugar
• 75g (3oz) sifted plain flour
• 175g (6oz) fresh
• raspberries
• little icing sugar for dusting

What you do:

1. Oven: 160°C/325°F/Gas Mark 3 pre-heated
2. Grease the tatin dish and line the base with a circle of greaseproof paper.
3. Put the chocolate, butter, coffee and 1 tablespoons of water into the saucepan. Place over a medium heat and melt together, stirring occasionally. Cool slightly.
4. 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).
5. Using a metal spoon gently fold the chocolate into the eggs, followed by the flour.
6. Pour into the tatin dish and sprinkle the raspberries evenly over the top.
7. Bake in the centre of the oven for 30-35 minutes until the cake is well risen and springy to the touch.
8. Allow to cool for 10 minutes in the dish then ease around the edge with a round bladed knife before turning out onto a large serving plate.
9. When cool remove the paper and turn the cake over so that the raspberries are on the top.; Dust with icing sugar.

Cook's tip:

Note: Frozen raspberries can be used. Thaw thoroughly and drain off any excess juice.

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