A rich chocolate cake with a delicious tang from the raspberries it contains. Serve it warm as a pudding with cream or slice it cold as a cake.
250g plain dark chocolate
1 teaspoon instant coffee
5 medium eggs
75g caster sugar
75g plain flour (sieved)
Icing sugar for dusting
Grease and line the base of a 24cm cake tin.
Put the chocolate, butter, coffee and one tablespoon of water into a saucepan. Place over a medium heat and melt slowly, stirring all the time. Cool slightly.
Put the eggs and sugar into a large bowl and beat until thick and pale in colour.
Using a metal spoon gently fold the chocolate mixture into the eggs, followed by the flour.
Pour into the cake tin and sprinkle the raspberries evenly over the top.
Bake in the centre of the oven (160C/325F/Gas Mark 3) for 30 – 35 minutes until the cake is well risen and springy to the touch.
Allow to cool for 10 minutes in the dish then turn out onto a serving plate or cake stand.
When cool remove the lining paper and dust the top with icing sugar.