Chocolate raspberry custard cake
This moreish chocolate raspberry custard cake is like magic with its layer of custard and spongy fruity top. Serve with freshly whipped cream for a decadent dessert everyone will love!
- 1 hr cooking
- Serves 6
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Ingredients
- 4 large eggs, separated
- 3/4 cup sugar
- 120 gram butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup dark cocoa
- 500 millilitre milk, warmed
- 1 cup frozen raspberries
- icing sugar, to dust
- whipped cream, to serve
Method
- 1Preheat oven to 180°C. Grease and line a 20cm x 20cm baking dish with baking paper.
- 2Beat the egg yolks and sugar until pale and creamy. Add the melted butter and vanilla, then beat until combined. Fold in the sifted flour and cocoa. Slowly pour in the warmed milk and beat well.
- 3Beat the egg whites until stiff peaks form (see note), then fold into the batter, a third at a time. Repeat until all the egg whites are folded in. The batter is very sloppy at this stage.
- 4Pour the batter into the baking dish and scatter over the berries. They will sink into the cake as it bakes.
- 5Bake for around 1 hour or until the cake doesn't wobble when given a gentle shake.
- 6Cool and dust with the icing sugar, then serve with whipped cream.
Notes
- Makes 1 20cm x 20cm cake - Even when aiming for stiff peaks, don't overbeat the egg whites as they can split.
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