Chocolate Raspberry Pudding Cake in the Thermomix
I don’t usually make cakes, they don’t survive lunch boxes and inevitably require the use of a napkin. But a special birthday requires a special cake and so it was that yesterday I found the perfect cake recipe for a brother in law who is refusing to turn fifty and it seemed like a recipe written specifically for a Thermomix.
It’s a recipe from Nigella’s How to Eat and I first made it back when my sister was editing a minor newsletter for one of those tiny companies that seem to splinter off fund managers from time to time and it had a recipe section. She would source the recipe and I would make it and photograph it for the newsletter and in this case take the finished product in to the kids’ school’s staffroom where it was gratefully demolished.
To make it in a Thermomix, you bung in the jug 250 grams of dark chocolate, 250 grams of sweet butter, one hundred grams of caster sugar, ninety grams of muscovado sugar (or some sugar that isn’t white), two tablespoons of framboise liqueur (shout yourself, you can always put it in champagne at a later date when you want to feel fancy), and 350 ml of water into which two teaspoons of instant coffee have been dissolved. Nigella suggested 370ml, which is a cup and a half, but I did that last time and found the resulting cake a bit too wet. It is supposed to be puddingy, but I don’t want it falling apart. I may have actually used 340 ml, I just took about half a centimetre off the top of the cup and half cup measures. It was much better. I also used 70% cocoa chocolate this time as opposed to the supermarket variety 55%, and it could have stood a touch more sugar. It was rich and authoritative however, and I’d probably leave it alone. Have it with ice cream if you want more sweetness.
Having put all of this gluttony in the jug, put it on 50 degrees for eight minutes on speed two. I’ve tried melting chocolate at higher speeds but it just chucks it up the walls of the jug. That should get everything melted together. If you’re groaning under the absence of a Thermomix you can melt it all together in a heavy based saucepan or a double boiler, and you’ll even have to stir it yourself. When it’s melted put in the butterfly attachment and beat in two eggs for one minute on speed three. Add thirty grams of cocoa powder, one hundred and eighty grams of plain flour (a cup and a half) and three teaspoons of baking powder. Beat again for one minute at speed three. Take off the lid and have a poke around with the spatula to make sure there aren’t any lumps. It should be a runny mixture looking, as the Moose commented, like melted chocolate. Are you sure you’re making a cake, Mum, not just a giant chocolate?
Grease a 22cm round springform cake tin. I usually line things with baking paper, but this one you want greased. I do it by rubbing it over with a cold stick of butter, get right into the edges. Or as you please. Pour half the mix into the cake tin, making sure you’ve got the spring bit closed and the bottom sitting snugly. Sprinkle over 250 grams of raspberries, you’d be mad not to use frozen ones from Serbia. If you want to use fresh ones, use them as decoration on top where they’ll be appreciated. Pour over the rest of the mix, making sure no cheeky raspberries are poking out. Bake at 180 degrees for about forty five minutes. The top should stay flat and develop cracks when it’s cooked, thus:
It looks rather nice sprinkled with icing sugar. It is very rich, so I served it with whipped cream. Having only ever made whipped cream with a bowl and a whisk and plenty of wrist action I was very surprised to see how quickly cream thickens in the Thermomix. Honestly, don’t let it go more than about twenty seconds, you’ll get butter, which will be entertaining, but of no use to you as an accompaniment.