Spiced chocolate cake with macerated raspberries

Name: Spiced chocolate cake with macerated raspberries
Yield: Makes 8-10 Slices
Ingredients: 5 large eggs, separated; ¼ tsp ground cinnamon; 150 g caster sugar; 200 g good-quality dark chocolate, chopped; ¼ tsp ground ginger; 250 g raspberries; 3 tbsp icing sugar, plus extra to dust; 2 tbsp plain flour, plus extra to dust; 3 lemon thyme sprigs, leaves picked; 200 g unsalted butter, cut into cubes, plus extra to grease the dish; ¼ tsp ground allspice

Preparation info

Makes
8-10
Slices

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

IF, LIKE ME, YOU ARE INTO CHOCOLATE, YOU WILL LOVE THE RICHNESS OF THIS CAKE. GENTLY SPICED WITH CINNAMON, GINGER AND ALLSPICE, IT IS BEAUTIFULLY MOIST AND VERY EASY TO MAKE.

Ingredients

200 g unsalted butter, cut into cubes, plus extra to grease the dish
2 tbsp plain flour, plus extra to dust

Cake
Dessert
Pie
Vegetarian

Method

First, prepare the macerated raspberries. In a bowl, whisk the icing sugar with 3 tbsp warm water until dissolved, then add the raspberries and lemon thyme leaves and toss gently. Set aside to macerate for an hour or so.
Preheat the oven to 180°C/Gas 4