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Categories:
cooking chocolate butter sugar salt eggs flour baking powder marshmallow spread chocolate raspberry jam frozen raspberries fresh raspberries
Viewed: 74 - Published at: 8 years agoIngredients
- 2 oz cooking chocolate, chopped
- 1 1/2 cup butter
- 3 cups sugar
- 1 pinch salt
- 5 None eggs, 1 beaten
- 1 3/4 cups flour
- 1 tsp baking powder
- 2/3 cup marshmallow spread
- 1/2 lb high-quality dark chocolate, chopped
- 1/2 cup raspberry jam
- 1/4 lb frozen raspberries
- None None fresh raspberries, to garnish
Method
- Preheat oven to 375°F. Grease a 10 inch springform cake pan and line the base with parchment paper.
- To prepare the batter, first melt the cooking chocolate in a bowl set over simmering water and remove from the heat. In a large bowl, cream 9 tbsp butter, 1 1/3 cup sugar and the salt, until fluffy. Stir in the 1 beaten egg and the melted chocolate. Sift 1 1/3 flour and the baking powder into the chocolate mixture. Pour into the cake pan.
- For the marshmallow layer, warm the marshmallow spread in a small saucepan over low heat, stirring, then spread on top of the cake batter.
- For the chocolate topping, melt the dark chocolate and the remaining butter in a bowl set over simmering water and remove from the heat. Beat the remaining 4 eggs and sugar until creamy. Sift the remaining flour into the melted chocolate, then gently fold in the egg and sugar mixture. Pour this evenly on top of marshmallow layer. Bake the cake for 20-25 mins. Remove from oven and cool.
- Meanwhile, to make the raspberry sauce, heat the raspberry jam in a saucepan. Bring to a boil, remove from the heat and stir in the frozen raspberries. Decorate the cake with a handful of fresh raspberries and serve with the raspberry sauce.
