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)

www.nigella.com

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.

Keywords

Partytime
Comfort
Fun
Indulgent
Sociable
Sweet
Nut Free
Chocolate

View full recipe on www.nigella.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nigella.com.

Share this recipe:

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)