Chocolate fudge cake with raspberry.
Ingredients 1 Round spring form cake tin lined up with baking paper 300g Butter for greasing 2 cups of broken Milk & Dark chocolate (150g/1 cup of milk + 150g/ 1 cup of milk dark chocolate . Dr Oetker Brand best), plus extra to decorate (optional) 1 cup of caster sugar 180ml 3.4 a cup of boiling water 1 cup of salted butter, cut into cubes 6 eggs, separated 1 teaspoon of instant espresso powder 1 tablespoon of vanilla extract To top the cake 250/2 cups of raspberries, whole 200ml/7fl oz tub of creme fraiche (Any good brand of whipping creme or 1 sachet of DREAMWHI P) Method Line with baking paper & grease the base of a solid-bottomed 23-cm/9-inch round spring form cake tin as the texture of the cake is quite moist and sticky.
Preheat the oven to 180EeAu A C to 200EeAu A C.
In a large food processor (or done in two batches), pulse the chocolate and sugar until fine. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract. In a glass bowl, whisk the egg whites until stiff and then add them to the mixture in the food processor and blend for 10 seconds or so.
Pour the mixture into the prepared cake tin and put in the hot oven for 40.45 minutes. The top will be cracked like a desert fault line.
After you take the cake out of the oven it will collapse in on itself quite a bit. This is ok; itEeAufs not meant to be a proud cool cake, itEeAufs meant to be slightly rough around the edges and home-made, and the creme fraiche and berries will hide any dips and cracks! Let the cake cool, and then put it in the fridge for a few hours.
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