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 Oliviers&Co A Capela Dos Olivais Extra Virgin Olive Oil
• 2 tbsp of Oliviers&Co 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 A Capela Dos Olivais Extra Virgin Olive Oil 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.