Chocolate Lime Marmalade Cake with Raspberries from Sweet Dreams by Josceline Dimbleby
A shamelessly tempting cake, with its rich consistency and intense flavour. It is practical too, as the cake actually improves if made a day or two beforehand. This recipe suggests a delectable com...
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Cooking tools:
- Cake pan
- Cooling rack
- Oven
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Chef's knife
- Parchment paper
- Kitchen towel
Ingredients
- 2 tablespoons (2 x 15 ml spoon) icing sugar
- 12 oz (350 g) fresh raspberries
- 4 tablespoons (4 x 15 ml spoon) drinking chocolate powder
- ½ pint (300 ml) double or whipping cream
- a pinch of salt
- oil, for greasing
- 4 oz (100 g) fresh breadcrumbs
- 1 teaspoon (5 ml spoon) baking powder
- 3 eggs, separated
- 4 oz (100 g) plain chocolate
- 2 tablespoons (2 x 15 ml spoon) lime marmalade
- 2 tablespoons (2 x 15 ml spoon) water
- 4 oz (100 g) butter or margarine
- 3 oz (75 g) soft brown sugar
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