If you’re looking for a low effort, easy dessert for Valentine’s Day then I have just the thing.
It’s a very gooey chocolate brownie cake stuffed with fresh raspberries.
The top of the cake has a slightly crisp, cracked top and when you delve a spoon underneath you find a rich, gooey chocolate goo inside. This is not a chocolate sponge. It’s like the gooiest brownie you’ve ever had. When you crack through the shiny top with a spoon, you would be forgiven for thinking it’s raw. It’s not. Just like those gorgeous molten chocolate cakes, it’s supposed to be that way. It’s glorious.
It’s just perfect for sharing straight out of the baking tin. Don’t make extra dishes for yourself!
I thought it would only be right to bake it in my very underused heart tin , but you can use an 18cm or a 20cm cake tin if you don’t own a ridiculous amount of novelty cake tins.
Gooey Chocolate Raspberry Brownie Cake
- 100 g Butter
- 200 g Dark Chocolate, chopped into small pieces
- 2 Medium Eggs
- 140 g Caster Sugar
- 1/2 tsp Vanilla Extract
- 85 g Plain Flour
- 1/2 tsp Espresso Powder
- 50 g Fresh Raspberries
- Preheat the oven to 180C/160F.Grease an 18cm non stick cake tin.
- Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water.Once melted and smooth, remove from the heat and set aside for a few minutes.
- Whisk the eggs and sugar together well and pour into the chocolate mixture.Stir in the vanilla extract, flour and espresso powder until the mixture is smooth and shiny.
- Pour into the tin and scatter the raspberries on top in a random fashion.Lightly press the raspberries into the batter, taking care not to crush them.Bake for about 25-30 minutes or until the top and sides look set.The middle should wobble slightly. If you want it a little less gooey, I would go for the 30 minutes.Leave to cool for about 15-20 minutes before diving in!
This melting chocolate brownie cake is really, really good with ice cream – and if you happen to have any leftover, I highly recommend you pop it in the fridge for the next day. It has an amazing fudgy texture when chilled. It’s so good with double cream when cold – a really indulgent treat!
I’m linking this recipe to #CookBlogShare, the weekly blogging link up hosted by Hijacked by twins.