As we quickly approach Christmas we all deserve a treat. These rich raspberry and chocolate cakes are such a treat. Raspberry jam is mixed into the chocolate cake batter. More jam is layered onto the baked cakes. However, that is not all. Dark chocolate then covers the cakes.
The cakes take very little time. We just mix the batter, and bake the cakes. The extra jam and chocolate complete the cakes. Then, “voila” we have made the perfect cakes.
These delicious little treats are a perfect treat, particularly at this time of year. However, they are enjoyable at any time. As a dessert the cakes are wonderful, served with cream. But they are great as a snack too.
Personal preference dictates the type of dark chocolate required. The most intense flavour is achieved with bittersweet chocolate. My chocolate had 70% cocoa solids. But a semi-sweet chocolate with about 50% cocoa solids also gives a very rich flavour. Of course, for the topping, you could also use milk chocolate.
The cakes have a lovely dense texture. That dense texture has the rich chocolate flavour, but also raspberry. The texture works well with the richness of the flavours. The dark chocolate is the star. But it is the raspberry jam that really makes these a perfect cake. One of the best things about them is that they are so rich it is easy to stop at just one. Although I used raspberry jam these cakes would be great with apricot jam too. It is really just personal preference, use what you wish. For an additional texture you can sprinkle over some pearl sugar. The cakes would look so good with that added.
My cakes turned out perfectly, and with such a great taste. These are something I shall bake whenever I want a rich and comforting dessert, as they certainly fit the bill. If you wish to be amazed you simply need to make these cakes.
Another individual treat is Individual Bakewell Tarts.
Rich Raspberry & Chocolate CakesCourse: Cakes, DessertsCuisine: bakingDifficulty: Medium
- For the cakes
100g(3 1/2 oz) dark chocolate
100g(7tbsp) unsalted butter
2 medium eggs(large in USA)
150g(1 cup, based on scooping packed flour into a 250ml cup) plain flour
100g(5 tbsp)raspberry jam
4g(1 tsp) baking powder
1/4 tsp salt
- For the top
60g(3 tbsp) raspberry jam
100g(3 1/2 oz)dark chocolate
15ml(1 tbsp) vegetable oil
- Melt the chocolate and the butter in a bain-marie(double boiler), stirring to combine, then set aside to cool slightly.
- Preheat the oven to 185C/165C Fan/365F.
- Line a muffin pan with paper cases.
- Beat the eggs with the sugar and until thick and pale.
- Pour in the chocolate mixture, a little at a time, whisking all the while.
- Add the raspberry jam and whisk to combine.
- Put the baking powder and salt into the flour.
- Sift the flour over the batter mixture and then fold in, gently, until fully combined.
- Spoon the mixture, in equal amounts, into the paper cases.
- Bake the cakes for 25 minutes, until a skewer poked into the centre comes out clean.
- Transfer the cakes to a wire rack and then brush raspberry jam over the top of each one.
- When the jam has set a little on the top of the cakes melt the chocolate with the oil, in a bain-marie(double boiler).
- Spoon the melted chocolate oven the top of the cakes and allow it to set before serving. You can place the cakes in the fridge to help the chocolate set, if you wish.