Recipes

Family Feasts

Clodagh's Easter Chocolate and Raspberry Cake
Serves 6-8
Preparation time: 30 minutes
Cooking time: 50-60 minutes

Ingredients
300g SuperValu Supreme dark chocolate (70% cocoa solids), broken into pieces
200g SuperValu butter, diced
5 SuperValu eggs, separated
75g SuperValu caster sugar
100g SuperValu self-raising flour
100g SuperValu raspberries (for the cake mixture)
100g SuperValu raspberries (for decorating)
150ml SuperValu cream, whipped (for decorating)

Step	Description
1	Preheat the oven to 200ºC (180ºC for a fan oven). Grease an 8 inch springform cake tin.
2	Place the broken pieces of chocolate and butter in a bowl over a pan of gently simmering water. Leave until melted and smooth, stirring every few minutes and allow to cool.
3	Place the egg yolks and caster sugar in a separate bowl and whisk until thick and creamy. Fold in the cooled chocolate mixture.
4	Then fold in the flour, followed by the raspberries and mix well.
5	In another bowl whisk the egg whites until they form soft peaks. Gently fold into the chocolate mixture until completely combined (you want to keep the mixture light and airy).
6	Pour the mixture into the cake tin and bake in the oven for 50-60 minutes, until a skewer comes out clean when inserted in the middle.
7	Remove from the oven and allow to cool in the tin.
8	Turn the cake out onto a cake stand or serving dish. Spread the whipped cream on top, and then sprinkle the raspberries on top of the cream. You can also add flakes of chocolate if you like! Sprinkle the remaining raspberries on top.