Stickey Chocolate and Raspberry Slice

Stickey Chocolate and Raspberry Slice
 
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This recipe was uploaded
by Eddy13

 
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Ingredients

Ingredients
Method
 
  • 75g unsalted butter, plus extra for greasing
  • 75g plain chocolate, broken into chunks
  • 75g fresh or frozen raspberries, plus extra to decorate
  • 2 medium eggs separated
  • 50g caster suger
  • 25g ground almonds
  • 25g cocoa powder, sifted
  • 25g plain flour
  • sifted icing suger to dust and fresh mint to decorate
  • Raspberry Sauce
  • 150g fresh or frozen raspberries
  • 1 tbsp caster suger (optional)
1. Preheat the oven to 180oC. Grease the base of sn 18cm loose-bottomed cake tin and line with baking paper. Melt the butter and chocolate in a bowl set over a sauce pan of simmering water, stirring. Cool slightly.

2. Press the raspberries through a sieve. Whisk the egg yolks and suger untill pale and creamy, then mix in the almonds, cocoa, flour, melted chocolate, and sieved raspberries.

3. Whisk the egg whites untill they form stiff peaks (this is best done with an electric whisk). Fold a little into the chocolate mixture to loosen, then fold in the ramainder. Spoon into the tin and cook for 25 mins or untill risen and just firm. Cool for 1 hour.

4. Remove the cake from the tin and dust with icing suger. Serve with the sauce (see below) deorated with mint and raspberries.


Raspberry Sauce
1. Sieve the raspberries, then stir in the suger, if using.

Stickey Chocolate and Raspberry Slice

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This recipe was uploaded by Eddy13

 
 
1. This recipe is not actually mine. It comes from "Favourite Muffins, Bidcuits, Cakes & Slices" Page 42.
2. The recipe shown is not actually that chewy so abit more chocolate could never hurt.
3. Great for a sweet treat after dinner in front of the telly.

Method


1. Preheat the oven to 180oC. Grease the base of sn 18cm loose-bottomed cake tin and line with baking paper. Melt the butter and chocolate in a bowl set over a sauce pan of simmering water, stirring. Cool slightly.

2. Press the raspberries through a sieve. Whisk the egg yolks and suger untill pale and creamy, then mix in the almonds, cocoa, flour, melted chocolate, and sieved raspberries.

3. Whisk the egg whites untill they form stiff peaks (this is best done with an electric whisk). Fold a little into the chocolate mixture to loosen, then fold in the ramainder. Spoon into the tin and cook for 25 mins or untill risen and just firm. Cool for 1 hour.

4. Remove the cake from the tin and dust with icing suger. Serve with the sauce (see below) deorated with mint and raspberries.


Raspberry Sauce
1. Sieve the raspberries, then stir in the suger, if using.
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