Chocolate Raspberry Pudding Cake | Nigella's Recipes | Nigella Lawson

Name: Chocolate Raspberry Pudding Cake | Nigella's Recipes | Nigella Lawson
Ingredients: 185 grams self-raising flour; 30 grams cocoa powder; 250 grams unsalted butter (plus more to grease cake tin - I use the butter wrapper); 1 tablespoon chambord (raspberry liqueur) optional; 95 grams caster sugar; 95 grams light brown muscovado sugar; 250 grams good dark chocolate - 70% cocoa solids (broken into squares); 185 millilitres black coffee and 185ml / ¾ cup water or 2 teaspoons instant coffee made up with 370ml / 1½ cups water; 2 large eggs at room temperature (beaten slightly); 250 grams raspberries (plus lots more to serve); approx. ½ teaspoon icing sugar (to serve)

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I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply.

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Ingredients

185 grams self-raising flour
30 grams cocoa powder
250 grams unsalted butter (plus more to grease cake tin - I use the butter wrapper)
1 tablespoon chambord (raspberry liqueur) optional
95 grams caster sugar
95 grams light brown muscovado sugar
250 grams good dark chocolate - 70% cocoa solids (broken into squares)
185 millilitres black coffee and 185ml / ¾ cup water or 2 teaspoons instant coffee made up with 370ml / 1½ cups water
2 large eggs at room temperature (beaten slightly)
250 grams raspberries (plus lots more to serve)
approx. ½ teaspoon icing sugar (to serve)