Name: Chocolate raspberry custard cake
Cook time: 60 min
Total time: 60 min
Yield: 6
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

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!

Serves 6

Cook

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

1.Preheat oven to 180°C. Grease and line a 20cm x 20cm baking dish with baking paper.

2.Beat 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.

3.Beat 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.

4.Pour the batter into the baking dish and scatter over the berries. They will sink into the cake as it bakes.

5.Bake for around 1 hour or until the cake doesn’t wobble when given a gentle shake.

6.Cool and dust with the icing sugar, then serve with whipped cream.