Soft-centred chocolate cakes served with fresh raspberries simmered in dessert wine. This is one of those puds that really can’t fail to please. Especially served alongside a good dollop of homemade vanilla ice-cream.
These endearingly monikered “squidgy” cakes are adapted from my latest cookbook acquisition: 200 Chocolate Recipes by the equally delightfully named Felicity Barnum-Bobb . This is my Random Recipe entry for February as Dom over at Belleau Kitchen gave us free rein with our book selection this month.
These little cakes are ridiculously yummy and so easy to make. I feared disaster might strike when turning them out of their rings but I needn’t have feared. They ‘plopped’ out obligingly but do make sure you’ve buttered your moulds well.
The recipe states that the unbaked cakes can be chilled for up to 5 hours before baking which would make them a fantastic prepare ahead dinner party dessert. The original recipe used fresh cherries but as they are not in season here, I substituted raspberries instead with wondrous results.
Squidgy Chocolate Cakes with Raspberry Compote adapted from 200 Chocolate Recipes by Felicity Barnum-Bobb
- 50g sugar
- 2 tbsp water
- 225g fresh raspberries
- 150ml dessert wine
For the cakes:
- 175g dark chocolate
- 175g butter
- 4 whole eggs
- 4 egg yolks
- 75g caster sugar
- 75g plain flour
1. To make the raspberry compote, heat the sugar and water in a small pan until the sugar dissolves. Add 125g of the raspberries along with the dessert wine and simmer for 5 minutes. Stir through the remaining raspberries and remove from the heat.
2. Preheat the oven to 190C/170C fan and butter 6 cooking rings (about 8cm in diameter and 6cm high). Place the rings on a lined baking tray.
3. Melt the chocolate and butter in a microwave or bain marie. Using an electric whisk, beat the whole eggs, yolks and sugar together for about 5 minutes until pale, thick and doubled in volume. Pour in the chocolate mixture and gently fold through. Sift over the flour and fold in.
4. Divide the mixture between the rings and cook for 9 minutes exactly (10 minutes if you have pre-chilled the batter) until just firm on the outside. Remove the rings and serve the cakes with the raspberry compote.