Chocolate and raspberry pudding cake
Indulge in this decadent Chocolate and Raspberry Pudding Cake, made with rich dark chocolate, luscious raspberries, and crunchy hazelnuts. Perfect for any special occasion or a delightful treat, this cake combines smooth, velvety textures with a burst of tart sweetness. Easy to follow, this recipe will satisfy your sweet tooth and impress your guests!
- 02 May 2024
- Cook time 65 min
- Prep time 80 min
- 8 Servings
- 6 Ingredients
Indulge your senses with this sumptuous Chocolate and Raspberry Pudding Cake. This delightful dessert combines the rich, velvety taste of dark chocolate with the fresh, tart flavor of raspberries and the nutty crunch of hazelnuts. Perfect for any occasion, this irresistible cake is sure to impress your guests and satisfy your sweet tooth.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a heatproof bowl, melt the chopped dark chocolate over a double boiler until smooth, or microwave it in 30-second intervals, stirring in between. Once melted, set it aside to cool slightly.
- In a large mixing bowl, beat the 5 eggs with the 3/4 cup sugar using an electric mixer on high speed until the mixture becomes thick, pale, and forms ribbons when the beaters are lifted. This will take about 5-7 minutes.
- Gently fold the melted chocolate into the egg and sugar mixture using a spatula. Be careful not to deflate the batter.
- Once combined, fold in the 1/3 cup heavy whipping cream.
- Add the toasted and chopped hazelnuts, stirring gently to incorporate.
- Carefully fold in the raspberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes, or until the cake is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, remove the parchment paper, slice, and serve.
Tips:
- Make sure your eggs are at room temperature before starting to ensure better mixing and a smoother batter.
- Gently fold in the raspberries to avoid breaking them apart and keep them intact in the cake.
- Toast the hazelnuts lightly before using to enhance their flavor and add an extra layer of richness to the cake.
- Use a good quality dark chocolate for the best results, as the quality will significantly affect the final taste.
- Allow the cake to cool completely before serving to let the flavors meld together.
There you have it—a luscious Chocolate and Raspberry Pudding Cake that promises a burst of flavors in every bite. Whether you are hosting a special event or simply craving a decadent treat, this cake will become a favorite go-to recipe. Enjoy its rich chocolatey goodness balanced by the freshness of raspberries and the crunch of hazelnuts!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 5g | 13% |
| Sugar 27g | 26% |
| Fat | |
| Fat 24g | 30% |
| Saturated 3.86g | 13% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 120mg | 21% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 6mg | 7% |
| Vitamin E 2.83mg | 19% |
| Vitamin K 3.99ug | 3% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 3.96mg | 36% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 180mg | 5% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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