Rich Chocolate Cake
Author: Natasha Conrad
- 200 g dark chocolate, broken into pieces
- 120 - 180 g sugar (see notes)
- 180 g unsalted butter, cut into pieces
- 50 g flour or nut meal of choice (see notes)
- 1 pinch of salt (leave out if using salted butter)
- 3 eggs
- 150 g fresh or frozen raspberries
- Preheat oven to 190°C
- Place chocolate, butter and sugar into mixing bowl and melt for 5 min @ 60°C on speed 2. Don't be concerned if the sugar doesn't dissolve, just make sure the chocolate and butter have melted.
- Add flour or nut meal, a pinch of salt and eggs and mix for 15 sec/speed 4.
- Pour into a lined 20cm round cake tin and bake for 20-30 minutes or until the edges have come away from the sides of the tin and a skewer tests almost clean.
- Garnish with raspberries before serving.
This cake is best eaten cold as it almost sets when it is cooling to a fudgy interior and chewy sugary crust. Just lovely. Dust with icing sugar or top with chocolate icing to serve. This cake is wonderful as a rich, decadent dessert cake. Use any flour you like. Self raising flour for a lighter cake, plain flour for a denser cake, gluten free flour for people with allergies or spelt flour for the extra protein. Milled nuts or nut meal work just as well. We like hazelnuts and almonds. If you are going to mill your own do them first and set them aside. Use any sugar you like. We've used white sugar, rapadura sugar and coconut sugar in this recipe and all work well.