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| Ⓒ Provided by taste.com.au |
By Kim Coverdale , taste.com.au
A crowd-pleasing dessert sensation of gooey warm chocolate oozing from chocolate cake.
Prep Time: 40m
Cooking Time: 40m
Yield: 10 Servings
Ingredients
- 50g butter, softened
- 3/4 cup caster sugar
- 2 tsp vanilla extract
- 1/2 cup milk
- 2 eggs
- 3/4 cup plain flour
- 1 tsp baking powder
- 1/2 cup almond meal
- 1 tbsp NESTLÉ BAKERS' CHOICE Cocoa
- 100g dark chocolate, melted
- NESTLÉ BAKERS' CHOICE Cocoa, to serve
- Vanilla ice-cream, to serve
Raspberry sauce
- 3 cups fresh raspberries or frozen raspberries
- 1/4 cup icing sugar mixture, sifted
- 2 tbsp orange liqueur
Method
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round (base) springform pan. Line base and side with baking paper (see Notes).
Step 2
Using an electric mixer, beat butter, sugar, vanilla and 1 tablespoon of the milk until thick and pale. Add eggs, 1 at a time, beating until combined. Add fl our, baking powder, almond meal, cocoa and remaining milk. Beat until just combined. Add melted chocolate. Beat to combine. Pour mixture into prepared pan.
Step 3
Bake for 30 to 35 minutes or until top of cake is firm, but wobbles slightly in the centre. Cool in pan for 30 minutes.
Step 4
Meanwhile, make Raspberry sauce; Mash raspberries in a bowl. Transfer to a saucepan over medium-high heat. Stir in icing sugar until combined. Bring to the boil. Boil, stirring constantly, for 2 minutes or until thickened slightly. Strain. Stir in liqueur.
Step 5
Carefully transfer cake to a plate (base of cake will be quite wobbly). Dust well with cocoa powder. Serve with vanilla ice-cream and raspberry sauce.
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