Chocolate and Raspberry Pudding Cake
Chocolate and Raspberry Pudding Cake
Ingredients
- 2 cups (420 g) brown sugar
- 1/4 cup (25 g) cocoa powder, sifted
- 4 tsp cornstarch
- 1 cup (250 ml) water
- 1 cup (250 ml) 35% cream
- 1 cup (170 g) fresh or frozen raspberries
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 3 tbsp cocoa powder, sifted
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/4 cups (265 g) brown sugar
- 2 eggs
- 3/4 cup (180 ml) milk
- 1 cup (170 g) fresh or frozen raspberries, plus more for serving
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.
- In a pot off the heat, whisk together the brown sugar, cocoa powder and cornstarch. Add the water and cream. Mix well. Bring to a boil while whisking. Add the raspberries and simmer for 5 minutes.
- Strain the sauce through a sieve placed over a bowl or large measuring cup, pressing down with the back of a ladle to crush the fruit. Compost the residue. Set aside.
Chocolate and Raspberry Pudding Cake