Chocolate, Raspberry & Buttermilk Cake
October 23, 2018
"from our weekday newspaper, The West Australian. Times are estimated."
- Serving Size: 1 (91.4 g)
- Calories 301.1
- Total Fat - 18.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 109.1 mg
- Sodium - 121.3 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 1.9 g
- Sugars - 28.5 g
- Protein - 5.4 g
- Calcium - 70.4 mg
- Iron - 1.2 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Preheat the oven to 140C and line a springform cake tin with baking paper and dust with flour.
Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water to melt, stirring occasionally with a spatula until melted and combined and ensure water is not touching the bowl and that the heat is gentle so the chocolate doesn't burn,
Meanwhile, place the eggs and sugar in the bowl of an electric mixer fitted with whisk attachment and beat on high speed for about 5 minutes until it is thick and fluffy (this called a sabayon) and once the chocolate has melted, turn mixer off and pour chocolate straight into the bowl with the eggs, then add almond meal and buttermilk.
Return bowl to the mixer but this time use the lowest speed to gently mix all ingredients together (as if folding it by hand).
The mixture is quite streaky as this point as the foam from the sabayon melds with the chocolate ribbons.
After a few turns, the streaks will start to disappear.
Stop the whisk just before the last streak disappears and this will ensure batter that has not been overworked.
Remove bowl to the bowl from the mixer and use a spatula to scrape the base of the bowl to ensure any chocolate that has fallen to the bottom is well combined and then pour the batter into the prepared tin and bake for 45 minutes or until the top of the case has formed a crust.
Remove from the oven and cover with the raspberries, gently pressing them into the surface of the cake and do not be temped to scatter the raspberries over the batter before baking as they will just fall to the bottom.
Return the cake to the oven and bake for a further 30 to 40 minutes or until the centre is springy to touch, it can be hard to judge the readiness of this cake but because if is flourless the good news is it is hard to over bake it.
The centre will always remain lovely and gooey, so if your have any doubts just leave it in the oven.
If you do need extra cooking time and the raspberries start to burn, cover the cake with foil for the rest of the baking time, if you decide to omit the raspberries and leave the cake plain, just bake for for 1 hour.
Let the cake cool in the tin for at least 2 hours before you remove it.
Tips & Variations
- 22cm springform cake tin