
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.
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