Devine cake

With the weekend coming up and for once Saturdays fairly quiet I started hunting for some nice to bake and came across an old but incredibly tasty chocolate and raspberry cake. It really is divine, especially with either some cool greek yoghurt or cream!

PS recipe is an old one from M and S and is pretty much perfect every time!

Ingredients

250g/9oz Plain chocolate broken in to pieces

225g/80z Unsalted butter

1Tbsp Strong Dark Coffee ( I personally leave this out)

5 Eggs (I use large and add a little more flour but otherwise use medium sized)

100g/3 ½oz Golden Caster Sugar

85g/3oz Plain flour

1tsp Ground Cinnamon

175g/6oz fresh raspberries plus extra for decoration

Icing Sugar

Yoghurt/Cream for serving warm from the oven

Method

Preheat the oven to 160c/325f/gas mark 3. Grease a 23cm/9 inch cake tin and line the base with non-stick baking paper. Put the chocolate, butter, and coffee in a small heatproof bowl, set the bowl over a saucepan of barely simmering water and heat until melted. Remove from the heat, stir and leave to cool slightly.

Beat the eggs and sugar together in a separate bowl until pale and thick. Gently fold in the chocolate mixture.

Sift the flour and cinnamon into another bowl then fold into chocolate mixture. Pour into a the prepared tin and sprinkle the raspberries over the top.

Bake in a preheated oven for about 35-45 mins or until the cake is risen and springy to touch. Leave to cool in the tin for about 15mins before turning out on a to a larger serving plate. Dust with icing sugar, add the yoghurt or cream and enjoy!!