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Supervisor
Elham AbolFateh

Kitchen

Warm chocolate and raspberry fudge cake

Friday 29/September/2017 - 08:33 AM
Sada El Balad

Ingredients
150g butter, chopped
1/3 cup (35g) cocoa powder
200g dark chocolate, coarsely chopped
1/2 cup (110g) Whole Earth Sweetener Co. Baking Blend
3 Coles Australian Free Range Eggs, lightly whisked
3/4 cup (110g) plain flour
1/2 cup (75g) self-raising flour
150g frozen raspberries
1/3 cup (80ml) thickened cream
Fresh or frozen raspberries, to serve

Directions
Preheat oven to 160C. Grease a 20cm round (base measurement) cake pan. Line the base and side with baking paper.

Combine the butter, cocoa powder, half the chocolate and 1/3 cup (80ml) water in a medium saucepan over low heat. Cook, stirring, for 4-5 mins or until the chocolate melts and the mixture is smooth. Pour into a large heatproof bowl. Add the sweetener and whisk to combine. Set aside for 10 mins to cool.

Add the egg to the chocolate mixture and whisk to combine. Fold in the combined flour until smooth. Fold in the frozen raspberries. Pour the mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 15 mins to cool before turning onto a serving plate.

Combine the cream and remaining chocolate in a small saucepan over low heat and cook, stirring, for 2-3 mins or until the chocolate melts and mixture is smooth. Spread the icing evenly over the top of the cake. Decorate with fresh or thawed frozen raspberries and cut into slices to serve.

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