Rich Chocolate and Raspberry Cake (converted Waitrose recipe)

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Recipe's preparation

Preheat the oven to 160°C. Grease and base line a round 23cm cake tin. 

Place 250g of the chocolate (broken into pieces) and grind on speed 9 for 5 seconds, add cubed butter in the bowl and grind on speed 8 for 20 seconds, then melt at 50 degrees, 4 minutes, speed 2, remove from bowl and set aside (make sure the bowl is warm to stop chocolate from stiffening up).

Insert butterfly and beat together the eggs and sugar for 4-5 minutes on speed 4 until thick and pale. On speed 1 very gently poor the melted chocolate mixture into the whisked eggs, once all chocolate has been added, stop the TMX and add flour and cinnamon over the mixture and mix on speed 1 for 30 seconds. Pour into the prepared tin and sprinkle 175g raspberries evenly over the top, reserving the remaining raspberries for decoration.

 

Bake for 35-45 minutes, or until the cake is risen and firm to the touch. Cool in the tin for 15 minutes before turning out onto a plate. When cool, dust with sifted icing sugar.

 

When ready to serve, place the remaining chocolate and 2 tsp cold water in bowl and melt at 50 degrees for 2 minutes. Place a slice of cake on each plate and drizzle with a little chocolate sauce and a few reserved raspberries & serve with clotted cream if you wish.

 

Best eaten on the same day as cooked.