Warm Chocolate And Raspberry Fudge Cake

Drizzle warm chocolate icing over this decadent chocolate and raspberry fudge cake.

The ingredient of Warm Chocolate And Raspberry Fudge Cake

• 150g butter chopped
• 1 3 cup 35g cocoa powder
• 200g dark chocolate coarsely chopped
• 1 2 cup 110g whole earth sweetener co baking blend
• 3 coles australian free range eggs lightly whisked
• 3 4 cup 110g plain flour
• 1 2 cup 75g self raising flour
• 150g frozen raspberries
• 1 3 cup 80ml thickened cream
• fresh or frozen raspberries to serve

The Instruction of warm chocolate and raspberry fudge cake

• preheat oven to 160c grease a 20cm round base measurement cake pan line the base and side with baking paper
• combine the butter cocoa powder half the chocolate and 1 3 cup 80ml water in a medium saucepan over low heat cook stirring for 4 5 mins or until the chocolate melts and the mixture is smooth pour into a large heatproof bowl add the sweetener and whisk to combine set aside for 10 mins to cool
• add the egg to the chocolate mixture and whisk to combine fold in the combined flour until smooth fold in the frozen raspberries pour the mixture into the prepared pan bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 15 mins to cool before turning onto a serving plate
• combine the cream and remaining chocolate in a small saucepan over low heat and cook stirring for 2 3 mins or until the chocolate melts and mixture is smooth spread the icing evenly over the top of the cake decorate with fresh or thawed frozen raspberries and cut into slices to serve

Nutritions of Warm Chocolate And Raspberry Fudge Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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