The picture doesn’t do this dessert justice, partially because it took me five days before I finally remembered to take a picture of it. But trust me, it is delicious!
Recipe courtesy of: Nigella Lawson (via my mom, who introduced me to this decadent dessert)
Chocolate Raspberry Pudding Cake
1 ½ cups all purpose flour
1 ½ teaspoon baking powder
1/3 cup best quality unsweetened cocoa powder
8 Tablespoons (1 stick) unsalted butter
1 tablespoon framboise
½ cup sugar
½ cup brown sugar
8 ounces best quality chocolate
¾ cup black coffee
¾ cup water
2 eggs, beaten slightly
8 ounces raspberries
Confectioners’ sugar, for dusting
Directions: (My mom’s alterations are in red.)
Preheat oven to 350 degrees.
Butter an 8-inch springform pan and line the base with baking parchment. (I make it in an 8 or 9 inch square glass pan and then cut it in nine squares and then cut each square into two triangles…looks pretty served that way…)
Sift the flour, baking powder, salt, and cocoa powder together in a bowl and set aside. Put the butter, framboise, sugars, chocolate, coffee, and water in a heavy-bottomed saucepan and stir over low heat until everything melts and is thickly, glossily smooth.
Stir this mixture into the sifted flour and cocoa. Beat well until all is smooth and glossy again, then beat in the eggs. This will be runny. Don’t panic, and don’t add more flour; the chocolate itself sets as it cooks and then cools.
Pour into the prepared pan until you have covered the base with about an inch of the mixture, and then cover with raspberries and pour the rest of the mixture on top. You may have to push some of the raspberries back under the cake batter by hand.
Bake for 45 minutes, until the top is firm and probably slightly cracked; don’t try to test by poking in a skewer as you don’t want it to come out clean. When it’s ready, take the cake out of the oven and put on a rack. Leave in the pan for 15 minutes and then turn out. (I leave it in the square pan until the cake is all gone…)
When you’re just about to eat, dust the cake with the confectioners’ sugar tapped through a strainer. Serve with additional berries, if desired, and freshly whipped cream.
I had a few less raspberries in it than I wanted, because several of them needed to be tossed. I also forgot to put the sugar on top for the photo, but you get the idea.
I’m still learning about my oven. It’s a bit fussy, and although I turned the temperature down and took this out a full 10 minutes early, it is less gooey than I would like (it shouldn’t be runny, but very moist…and the instructions are right, it definitely solidifies as it cools). Still, DELICIOUS!