Ingredients
- 225 g butter, plus some butter for greasing
- 250 g dark chocolate
- 1 tsp instant coffee
- 5 medium eggs
- 75 g granulated sugar
- 75 g wheat flour, sifted
- 175 g fresh raspberries
- A little icing sugar, for dusting
Instructions
- Preheat the oven to 160°C/gas mark 3. Grease the Le Creuset heart shaped Cocotte and line the base with a round piece of baking paper.
- Place the chocolate, butter, coffee and a tablespoon of water in a pan.
- Place on the cooker over a medium heat and stir until melted. Leave the mixture to cool slightly.
- Place the eggs and sugar in a large bowl and beat until smooth (this takes about 4-5 minutes with an electric hand mixer).
- Using a metal spoon, mix the chocolate mixture with the eggs and sugar. Add the flour
- Pour the cake batter into the Cocotte and sprinkle the raspberries on top.
- Bake the cake for 40-45 minutes (or until it rises loosely) on the middle shelf of the oven.
- Cool the cake for 10 minutes and then loosen from the sides of the Cocotte with a blunt knife. Place a plate on the Cocotte and then carefully turn the Cocotte over to invert the cake onto the plate.
- Remove the baking paper from the cooled cake. Turn the cake so that the raspberries are on top.
- Dust the cake with icing sugar before serving.
Recipe & Picture: © 2021 Le CreusetÂ
Notes
Frozen raspberries can be used instead of fresh ones. Defrost the raspberries thoroughly and allow the excess juice to drip off.
