Name: Chocolate and Raspberry Pudding Cake
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 to 8 servings
Ingredients: 2 cups (420 g) brown sugar; 1/4 cup (25 g) cocoa powder, sifted; 4 tsp cornstarch; 1 cup (250 ml) water; 1 cup (250 ml) 35% cream; 1 cup (170 g) fresh or frozen raspberries; 1 1/2 cups (225 g) unbleached all-purpose flour; 3 tbsp cocoa powder, sifted; 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 1 1/4 cups (265 g) brown sugar; 2 eggs; 3/4 cup (180 ml) milk; 1 cup (170 g) fresh or frozen raspberries, plus more for serving

Preparation

Sauce
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.
- In a pot off the heat, whisk together the brown sugar, cocoa powder and cornstarch. Add the water and cream. Mix well. Bring to a boil while whisking. Add the raspberries and simmer for 5 minutes.
- Strain the sauce through a sieve placed over a bowl or large measuring cup, pressing down with the back of a ladle to crush the fruit. Compost the residue. Set aside.
Cake
- In a bowl, combine the flour, cocoa powder, baking powder and salt.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and mix until smooth. With the machine running on low speed, stir in the dry ingredients alternating with the milk. Delicately fold in the raspberries. Spread the batter out in the prepared baking dish. Gently pour the warm sauce over the cake batter.
- Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out with a few crumbs attached and not completely clean. Serve warm or cooled with ice cream and fresh raspberries, if desired.

Chocolate and Raspberry Pudding Cake

Categories

Ingredients

Sauce

Cake

Preparation

Sauce

Cake

Personal Note

To help you with this recipe

Glass measuring cup 500 ml