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Categories:
butter vanilla sugar eggs flour chocolate cocoa baking powder red currants blueberries raspberries lemon juice shredded coconut powdered sugar
Viewed: 54 - Published at: 10 years agoIngredients
- 2/3 cup butter, softened
- 1 tsp vanilla extract
- 1 1/4 cups granulated sugar
- 4 None eggs, 2 separated, whites chilled
- 1 1/4 cups all-purpose flour + 2 tbsp
- 2 oz dark chocolate, grated
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 5.25 oz red currants
- 5.25 oz blueberries
- 5.25 oz raspberries
- 1 tsp lemon juice
- 1/2 cup shredded coconut
- 1 tsp powdered sugar
Method
- Preheat oven to 325°F. Grease and flour a 10 inch springform pan. Cream butter, vanilla extract, 2/3 cup sugar and a pinch of salt. Add egg yolks. Beat in whole eggs, 1 at a time, alternating with 2 tbsp flour, until both are incorporated. Add chocolate. Mix cocoa, baking powder and 1 1/4 cups flour together then sift in and mix well. Transfer to prepared pan, smooth out and sprinkle with red currants, blueberries and raspberries. Bake for 20 mins.
- Meanwhile, beat egg whites until stiff, gradually adding remaining sugar. Add lemon juice and coconut. Remove cake from oven and spread with meringue, so the top has a waved effect. Bake for 25 mins, or until a skewer comes out clean. Run a knife around the edge of the pan and allow to cool in the pan. Dust with powdered sugar before serving.
