Recipe

Chocolate dessert cake with raspberries

You can still indulge your sweet tooth while following a diabetes-friendly diet with this gorgeous chocolate dessert cake from The Australian Women's Weekly's 'Diabetes: Food for Life' cookbook.

Jul 07, 2016 6:27am
  • 25 mins preparation
  • 25 mins cooking
  • Serves 10
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Ingredients

Chocolate dessert cake with raspberries
  • cooking oil spray
  • 4 x 67g eggs, at room temperature
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/2 cup (75g) wholemeal self-raising flour
  • 2 tablespoon cornflour (corn starch)
  • 1/4 cup dutch-processed cocoa powder
  • 2 tablespoon ground almonds
  • 1 teaspoon cream of tartar
  • 1/4 cup (60ml) hot water
  • 40 gram dark (semi-sweet) 70% cocoa chocolate
  • 125 gram fresh raspberries

Method

Chocolate dessert cake with raspberries
  • 1
    Preheat oven to 180°C. Lightly spray a deep 20cm round cake pan with oil; line the base and side with baking paper.
  • 2
    Beat eggs and sugar in a medium bowl with an electric mixer for 8 minutes or until thick and fluffy.
  • 3
    Meanwhile, triple-sift flour, cornflour, cocoa, ground nuts and cream of tartar onto baking paper, returning any nuts in sieve to flour mixture.
  • 4
    Sift flour mixture over egg mixture; fold ingredients together using a large metal spoon or balloon whisk. When almost combined, pour hot water around the edge of the bowl; carefully fold until just combined. Pour mixture into pan.
  • 5
    Bake for 20 minutes or until cake springs back when touched lightly in the centre. (Cake will have a slightly cracked appearance on the surface). Turn cake, top-side up, onto a baking paper-covered wire rack to cool.
  • 6
    Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl); stir until chocolate melts. Remove from heat and cool slightly.
  • 7
    Drizzle cake with chocolate, top with raspberries. Cut cake into 10 equal slices to serve.

Notes

Cake is best eaten on the day it is made.

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