RASPBERRY CHOCOLATE FUDGE CAKE
MAKES 1 20CM CAKE Divinely tender and truffle-like, the raspberry frills make this an all-singing production.
XCAKE
200g unsalted butter, diced, plus extra for greasing
200g dark chocolate (around 50% cocoa), broken into pieces 3 tbsp smooth orange juice 4 medium eggs, separated 125g light muscovado sugar 75g ground almonds
FUDGE ICING
Preheat the oven to 180C/160C fan/gas 4. Grease a 20cm x 9cm deep cake tin with a removable collar and line the base with baking paper.
For the cake, melt the butter, chocolate and orange juice in a bowl set over a pan with a little simmering water in it, stirring occasionally. At the same time, beat the egg whites in a large bowl until stiff using an electric whisk, then gradually add in half the sugar, a tablespoon at a time, until you have a stiff glossy meringue.
HHWhisk the egg yolks with the remaining sugar in another large bowl for several minutes until they are pale and have doubled in volume.
Fold the chocolate and butter into the egg yolks and sugar mixture, lightly fold in the ground almonds, then the egg whites in two goes. Pour the mixture into the tin, give it a couple of taps on the work surface to bring up any large bubbles then bake for 40 minutes – it should rise like a soufflé. Remove from the oven and run a knife around the edge of the cake then leave it to cool in the tin when it will sink.
Meanwhile, make the icing. Gently
HHHHmelt the chocolate with the cream in a bowl set over a pan with a little simmering water in it, then remove from the heat and stir in the butter. Leave this to set at room temperature for about 1½ hours while the cake is cooling. It should firm to a spreadable consistency.
Run a knife around the edge of the cake again, remove the collar of the tin, invert it on to a serving plate then remove the base and paper (you will be icing the bottom rather than the top).
Spread the frosting over the top then dust with raspberry powder if wished. It is meltingly tender at room temperature, or dense and fudgey if chilled. Serve with raspberries and a drizzle of sauce for a pud.
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FILLING
Preheat the oven to 170C/ 150C fan/gas 3. Mix the pastry ingredients together in a medium bowl then use your fingers to press the mixture into the base
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