Chocolate and raspberry pudding cake
This Chocolate and Raspberry Pudding Cake features a rich combination of dark chocolate, fresh raspberries, and crunchy hazelnuts, creating a delightful dessert. Baked until set, it's perfect for impressing guests with its elegant texture and flavors.
Cook time 65 min
Prep time 80 min
Ingredients:
5 eggs3/4 cup sugar
3/4 cup dark chocolate
1 cup hazelnuts
1 cup raspberries
1/3 cup heavy whipping cream
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.
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.
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!
Chocolate and raspberry pudding cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 30-35 minutes. The cake is done when it is set and a toothpick inserted in the center comes out with a few moist crumbs.
The cake is done when it is set in the center and a toothpick inserted comes out with a few moist crumbs. If the toothpick comes out wet with batter, bake for a few more minutes.
You should use an 8-inch round cake pan for this recipe, greased and lined with parchment paper for easy removal.
Yes, you can substitute hazelnuts with other nuts such as almonds or walnuts, but keep in mind this may slightly change the flavor of the cake.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving, or enjoy it chilled.
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.
Nutrition per serving
8 ServingsCalories 260kcal
Protein 8g
Carbohydrates 33g
Fiber 5g
Sugar 27g
Fat 24g
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