Extra Dark Chocolate & Raspberry Cake


Warning: Invalid argument supplied for foreach() in /hermes/bosnacweb05/bosnacweb05az/b2713/ipw.foodiebb/public_html/wp-content/themes/foodie/single-recipes.php on line 29
 from Issue 2 - Summer 2018

Rich layers of dark chocolate with fresh raspberries. Time: 1 h 5 min Difficulty: Moderate Ingredients 3 tbsp of Azienda Agricola Barbara Extra Virgin Olive Oil 2 tbsp of Raspberry Specialty Vinegar 1/2 lb Dark Chocolate 1/4 cup Butter 3/4 cup Brown Sugar 1/3 cup Whole Cream 4 Eggs 3-4 tbsp Flour 1/2 cup Sugar […]

Rich layers of dark chocolate with fresh raspberries.

Time: 1 h 5 min
Difficulty: Moderate

Ingredients

3 tbsp of Azienda Agricola Barbara Extra Virgin Olive Oil
2 tbsp of Raspberry Specialty Vinegar 1/2 lb Dark Chocolate
1/4 cup Butter
3/4 cup Brown Sugar 1/3 cup Whole Cream
4 Eggs
3-4 tbsp Flour
1/2 cup Sugar
The juice of one Lemon 1 1/2 cup Raspberries

Directions

  1. Preheat the oven to 300° and melt the chocolate with the butter, brown sugar and cream over low heat. Remove from heat and add the eggs one by one while whisking. Add the flour and mix.
  2. Then add the Azienda Agricola Barbara Extra Virgin Olive and mix again.
  3. Pour the mixture into an 8-inch baking tin and bake in a bain-marie for 45 minutes.
  4. Prepare the syrup by mixing the Raspberry Specialty Vinegar, sugar and lemon juice in a small saucepan. Heat until a syrupy consistency.
  5. Let cool, then gently mix the syrup with the raspberries. Place the raspberries on the cake and serve.