This dark chocolate raspberry cake has rich layers of dark chocolate cake with fresh raspberries

Extra Dark Chocolate & Raspberry Cake

• 1/2 lb dark chocolate
• 1/4 cup butter
• 3/4 cup brown sugar
• 1/3 cup whole cream
• 4 eggs
• 3-4 tbsp flour
• 3 tbsp of Frantoio Galantino Extra Virgin Olive
• 2 tbsp of Raspberry Specialty Vinegar
• 1/2 cup sugar
• the juice of a lemon
• 1 1/2 cup raspberries

Instructions:

Preheat oven to 300° and melt the chocolate with the butter, brown sugar and cream over a low heat. Remove from heat and add the eggs one by one while whisking. Add the flour and mix. Then add the Frantoio Galantino Extra Virgin Olive and mix again. Pour the mixture into a 8in in baking tin and bake in a bain-marie for 45 minutes.

Prepare syrup by mixing the Raspberry Specialty Vinegar, sugar and lemon juice in a small saucepan. Heat until a syrup consistency.

Let cool, then gently mix the syrup with the raspberries. Place the raspberries on the cake and serve.