Chocolate Raspberry Pudding Cake

INGREDIENTS
185g self-raising flour
30g cocoa powder
250g unsalted butter
2 tbs creme de framboise
95g caster sugar
95g light muscavado sugar (or light brown sugar)
250g good quality dark chocolate
3/4 cup brewed black coffee
3/4 cup water
2 eggs, slightly beaten,
250g raspberries, plus extra to serve
Icing sugar, to dust
Thick greek yoghurt or whipped cream (if desired), to serve

METHOD
Preheat the oven to 180C.
Grease a 22-23cm springform cake pan and line the base with baking paper.
Cover the bottom and sides of the outside of the pan with a layer of foil.
Sift the flour and cocoa powder together into a bowl and set aside.
Put the butter, framboise, sugars, chocolate, coffee and water in a heavy-based saucepan.
Stir over low heat until everything melts and is thick, glossy and smooth.
Stir into the flour and cocoa.
Beat well until smooth and glossy again.
Beat in the eggs till runny.
Pour into the prepared pan until you have covered the base with about 2cm of mixture.
Cover with raspberries.
Pour the rest of the mixture on top (push raspberries back under cake batter by hand if necessary).
Bake for 40-45 minutes until top is firm and slightly cracked.
Take the cake out of the oven and place on a rack.
Leave in pan for 15 minutes then turn out.
Just before serving, dust with a little icing sugar pushed through a tea strainer.
Serve with lots more fresh raspberries and a dollop of yoghurt or whipped cream, if desired.

SERVINGS
8

SOURCE
Nigella Lawson How to Eat