Description
This dark chocolate raspberry truffle cake is rich, glossy, and impossible to resist. One slice and you will understand why everyone asks for seconds.
Ingredients
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200 g dark chocolate 70% cocoa chopped
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170 g unsalted butter softened
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200 g granulated sugar
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3 large eggs room temperature
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120 ml heavy cream
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120 g all purpose flour
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30 g unsweetened cocoa powder
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1 tsp baking powder
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0.5 tsp sea salt
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150 g fresh raspberries
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1 tsp vanilla extract
Instructions
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Preheat oven to 175°C and line a 23 cm springform pan with parchment.
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Melt dark chocolate and butter together until smooth and let cool slightly.
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Beat sugar and eggs until pale and thick.
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Whisk melted chocolate mixture into eggs with vanilla.
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Fold in sifted dry ingredients gently.
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Add heavy cream and mix until smooth.
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Gently fold in raspberries.
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Pour batter into pan and bake 35 to 40 minutes.
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Cool before removing from pan and slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American