chocolate raspberry pudding cake
"how to eat" by nigella lawson 
preparation time: 20 minutes 
difficulty level: 3 
servings: 8 
1-1/2 cup  all-purpose flour
1-1/2 tsp  baking powder
pinch  salt
1/3 cup  best-quality unsweetened cocoa powder
8 Tbsp  (1 stick) unsalted butter
1 Tbsp  framboise
1/2 cup  superfine sugar
1/2 cup  light muscovado sugar or light brown sugar
8 oz.  best-quality bittersweet chocolate
3/4 cup  black coffee and 3/4 cup water, or instant
  coffee made up with 2 teaspoons instant coffee and 1-1/2 cups
  boiling water
2   eggs, beaten slightly
8 oz.  raspberries plus more, for serving
  confectioners sugar, for dusting
preheat oven to 350 degrees f. 
butter an 8-inch springform pan and line the base with baking 
parchment. sift the flour, baking powder, salt, and cocoa powder 
together in a bowl and set aside. put the butter, framboise, 
sugars, chocolate, and coffee with water in a heavy-bottomed 
saucepan and stir over low heat until everything melts and is 
thickly, glossily smooth. 
stir this mixture into the sifted flour and cocoa. beat well until 
all is smooth and glossy again, then beat in the eggs. this will be 
runny - don't panic, and don't add more flour; the chocolate itself 
sets as it cooks and then cools. 
pour into the prepared pan until you have covered the base with about 
an inch of the mixture, and then cover with raspberries and pour the 
rest of the mixture on top. you may have to push some of the 
raspberries back under the cake batter by hand. bake 45-50 minutes, 
until the top is firm and probably slightly cracked; don't try to 
test by poking in a skewer as you don't want to come out clean; the 
gunge is what the cake is about. when it's ready, take the cake out 
of the oven and put on a rack. leave in the pan for 15 minutes and 
then turn out. 
when you're just about to eat, dust the cake with the confectioners' 
sugar tapped through a strainer. serve with the additional berries, 
piled in a bowl. 
the gourmet connection 
(ID: 75297) Mirror: Tue, Dec 7, 2004

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