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This was incredibly rich and delicious. It was easy to make. My pictures are awful, and I apologize. The tedious part of this was calculating the conversions from metric, so I want to get this down someplace so I don’t have to do it again. The recipe comes from thehappyfoodie.co.uk so if you want your quantities in metric, that’s where you can find them.

  • Ingredients
  • 1-1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt (scant)
  • 1/2 cup baking cocoa
  • 1/2 cup butter
  • 1 Tbsp. Chambord (I used raspberry cassis)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 8 oz. bittersweet chocolate
  • 3/4 cup brewed coffee, cooled (or 2 tsp. instant with 3/4 cup water)
  • 3/4 cup water
  • 2 eggs, room temperature, slightly beaten
  • 8 oz. raspberries, fresh or frozen (thawed)

Prepare an 8 to 9″ springform pan by greasing or spraying with non-stick spray. Line the bottom with parchment paper. Preheat oven to 350 degrees F. Place a sheet pan under the springform or on a lower rack in the oven to catch drips from the springform while baking.

Mix flour, baking powder, salt, and baking cocoa together in a small bowl. Set aside. In a large saucepan, add butter, Chambord, sugar, brown sugar, chocolate, coffee, and water. Heat and stir until it’s all incorporated. The original recipe said it should be thick and glossy, but mine never did that. No worries. Remove from heat and let it sit for a couple minutes. Stir in the flour mixture and beat well. Gradually beat in the eggs. It’s a runny batter, but never fear, it works!

Pour half the batter into the bottom of the prepared springform pan. Sprinkle the raspberries across the batter in the pan. I used thawed frozen and gently scooped the raspberries out of the bag with my fingers and sprinkled them across the batter. I did not wring the juice out, nor did I pour the remaining juice over, but it might have been okay to do so. I simply sprinkled the wet raspberries across the top. Pour the remaining batter over the top, covering all the raspberries.

Bake at 350 degrees F for 40-45 minutes. The top of the cake does crack. You can’t use the toothpick test because this is supposed to be gooey in the center. Eyeball it so it’s not too jiggly. I baked mine about 43 minutes in a 9″ springform.

I let it sit for an hour and then removed the springform sides. The original recipe said to serve it on the springform bottom, but then you’re dealing with that parchment paper, as pictured. I should have slid it onto a plate, removing the paper. Next time!

You can sprinkle with powdered sugar to make it look prettier and you can serve with ice cream or whipped cream and fresh raspberries. It serves about 8 people.