{"id":4832,"date":"2018-07-28T12:58:41","date_gmt":"2018-07-28T11:58:41","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=4832"},"modified":"2018-07-28T12:58:41","modified_gmt":"2018-07-28T11:58:41","slug":"raspberry-dessert-cake","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=4832","title":{"rendered":"Raspberry Dessert Cake"},"content":{"rendered":"

\n\tRaspberry Dessert Cake. <\/strong><\/span>\n<\/p>\n

\n\t250g plain chocolate, broken into pieces<\/span>\n<\/p>\n

\n\t225g unsalted butter, plus extra for greasing<\/span>\n<\/p>\n

\n\t1 tbsp. strong, dark coffee<\/span>\n<\/p>\n

\n\t5 large eggs<\/span>\n<\/p>\n

\n\t100g golden caster sugar<\/span>\n<\/p>\n

\n\t85g plain flour<\/span>\n<\/p>\n

\n\t1tsp. ground cinnamon<\/span>\n<\/p>\n

\n\t175g fresh raspberries, plus extra to serve<\/span>\n<\/p>\n

\n\tIcing sugar, for dusting<\/span>\n<\/p>\n

\n\tPreheat oven to 160C. Grease and line the bottom of a 23cm spring form tin. Put the chocolate, butter and coffee in a small heatproof bowl, set the bowl over a saucepan of simmering water and heat until melted. Remove from the heat and set aside to cool slightly.<\/span>\n<\/p>\n

\n\tBeat the eggs and caster together in a separate bowl until pale and thick. Gently fold in the chocolate mixture. Sift the flour and cinnamon into another bowl, then fold into the chocolate mixture. Pour the mixture into the prepared tin and sprinkle the rasp-berries evenly over the top. Bake in the oven for about 35 – 45 mins, or until the cake is well risen and springy to touch. Leave to cool in the tin for about 15 mins and remove outer spring of tin. Use a cake slice to remove cake from paper and slide onto a serving plate. Dust with icing sugar before serving. Serve with whipped double cream and extra raspberries.<\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n
\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

Raspberry Dessert Cake. 250g plain chocolate, broken into pieces 225g unsalted butter, plus extra for greasing 1 tbsp. strong, dark coffee 5 large eggs 100g golden caster sugar 85g plain flour 1tsp. ground cinnamon 175g fresh raspberries, plus extra to serve Icing sugar, for dusting Preheat oven to 160C. Grease and line the bottom of a 23cm spring form tin. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1fW","jetpack-related-posts":[{"id":15717,"url":"http:\/\/wenvoe.org.uk\/?p=15717","url_meta":{"origin":4832,"position":0},"title":"Full English Rice! & Microwave Cake","author":"Alan Williams","date":"7th July 2025","format":false,"excerpt":"You don\u2019t need an all-day breakfast menu to enjoy a full English! 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