Chocolate Pudding Cake with Raspberries

For the one year anniversary of Belleau Kitchen’s brilliant Random Recipes Challenge, Dom asked us to think back and return to the first book from which we chose a random recipe.  The first time I entered this challenge I made scones from Eat Drink Live by Fran Warde. On going back to it I had to ‘randomly’ hunt around a little for a baking recipe amongst the salads and other savoury options and finally came to this one for Chocolate Pudding Cake with Raspberries.  It’s one of those recipes that’s tucked away a little in the bottom left hand corner of the page near the crease, with no photograph – the poor relation to the other recipes on the page with their artfully styled pictures.  But I randomly made this one and what can I say but thank you Dom! Without this challenge this little beauty would probably have never seen the light of day and that would have been such a shame as it is absolutely bloody delicious.


The Recipe


250g dark chocolate (70% cocoa)
200g butter
1 tspn instant coffee, dissolved in 1 tbspn hot water
5 eggs
100g caster sugar
75g plain flour
150g raspberries (I used less than this)


1. Grease and line a 20cm springform tin. Preheat oven to 170c/gas mark 3.
2. Put the chocolate, butter and instant coffee in a small saucepan and heat gently until melted, smooth and glossy.  Set aside.
3. Beat the eggs and sugar until pale and fluffy.  Then add the flour and chocolate mixture and combine lightly.
4. Pour the batter into the tin. Stud the top with the raspberries and bake for around 40 mins or until the cake feels firm and is starting to shrink from the sides.


Lovely eaten warm or cold!

Read more at What I Baked This Weekend