PG 169-004

Choco Raspberry

  • 300 gm
  • 12 Tbsp
  • 1/4 Tsp
  • 6
  • 1 Tbsp
  • 1 1/2 Cup
  • 200 gm
  • Garnish
Method of Preparation
  • Place the chocolate, butter & salt in a large microwave safe bowl and melt the chocolate for about 2 minutes. Stir well and heat for another 2 minutes till the chocolate & butter is completely melted. Set aside.
  • Beat the egg and sugar till thick and fold in the melted chocolate in the egg mixture.
  • Pour the batter in a 9 inch prepared nonstick baking pan, place the pan in moderate hot oven and bake for 1 hour on 180 deg or till the Inserted tooth pick in the center comes out clean.
  • Remove the baked cake from the oven and allow it to rest on a wired rack for at least 8 to 10 hours. Dust coco powder and garnish with fresh raspberry on top and serve with whipped cream.
  • Chef's Tip: You can add some chopped dry raspberry in the cake just to enhance the taste.

Image Courtesy: Barbeque Nation

  • 10 mins
  • 1 hr 20 mins
  • 6
  • Not Rated Yet
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