Home > Pudding, Recipe > Nigella’s Chocolate Raspberry Pudding Cake

Nigella’s Chocolate Raspberry Pudding Cake

Nigella's Chocolate Raspberry Pudding CakeI’m sure as the blog progresses, it will become more than clear that I adore everything Nigella, and I’ve already mentioned my penchant for chocolate puddings. This recipe was recently re-printed in Sainsbury’s magazine, and sounded so delicious I couldn’t stop myself. (It also convinced me to re-read How To Eat, cover to cover, and make a list of things to try I hadn’t gotten around to yet.)

I have to confess, I was a little disappointed initially. I’ve made a lot of hot chocolate-y puddings with a wettish, mousse-like inside, and although this was lovely, there was something about this pudding that just wasn’t quite as great as some of the others. (Like I say, this was still good, I think the mild disappointment was far more stinging because it was a) chocolate, and b) Nigella, two things that never usually let me down.)

However, talk about improving with age. Returning to the cake a day later, the texture had become more dense, the small amount of raspberry liquor more pronounced, and, for whatever reason, I found this re-visit much more enjoyable. Nigella recommends re-heating second helpings to aid the texture, which I duly did, and, made hot and served with vanilla ice-cream, this was good. However, what was better was the slice I just ate cold, as is, which was deliciously dense, and had an almost peanut butter-like claggy, sticks-to-the-roof-of-your-mouth quality which I thoroughly enjoyed.

Recipe below, but I strongly recommend you buy How To Eat: The Pleasures and Principles Of Good Food, which is a fantastic read.  

Nigella Lawson’s Chocolate Raspberry Pudding Cake

(Some alternative ingredients are in the original recipe, this is how I made it)

  • 185g self-raising flour
  • 30g cocoa powder
  • 2 tablespoons creme de framboise
  • 95g caster sugar
  • 95g muscovado sugar
  • 250g dark chocolate (70% cocoa solids minimum)
  • 2 teaspoons good instant coffee made up with 370ml hot water
  • 2 eggs, beaten slightly
  • 250g raspberries (or more if using well defrosted, frozen raspberries)

Preheat the oven to 180°C. Butter a 22cm spring-form cake tin and line the base.

Sift the flour and cocoa into a bowl and put to one side.

Put the butter, liqueur, sugars, chocolate and coffee/water mixture into a saucepan and stir over a low-heat until it’s all melted and is ‘thickly, glossily smooth’.

Stir this mixture into the sifted flour and cocoa, and then beat until it’s smooth again. Then beat in the eggs. Nigella warns you at this point not to panic at the fact this is quite runny, but trust her, the cake will cook just fine.

Pour the mixture into the tin to a depth of about 2cm, cover with raspberries, and pour the rest of the mixture on top. Push down and raspberries that bob to the surface, then greedily lick your fingers.

Bake for 40-45 minutes. I put mine in for 40, and my oven seems to be a bit of a scorcher, so it was done by then, perhaps a touch overdone.  Don’t test with a skewer, as the middle is meant to be moist. Set the tin on a wire rack to cool for 15 minutes, and then turn out the cake.

Nigella recommends eating this about an hour later, however I couldn’t wait that long. The top was quite cracked, which could have been prettied-up with icing sugar, and although Nigella recommends serving with more raspberries, and Greek Yoghurt, whipped double cream, or creme fraiche, my usual accompaniment of choice for hot chocolate puddings is good, shop-bought vanilla ice cream which didn’t disappoint.

Photo to follow!

How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson is published by Chatto & Windus.

Thoughts on Creme de Framboise

Sometimes recipes call for a certain liqueur – and of course, there is no need to buy a bottle just to add a tablespoon to a cake you may only make once. I happened to have a bottle of creme de framboise, the raspberry liqueur used in this recipe in the house – in fact, in a cupboard with a load of other bottles of random liqueurs with a few inches missing purchased in anticipation of an exotic cocktail party (Blue Curacao anyone?). However, it does seem to work well in this cake, and I thought I might share a suggestion for using it up.

A little added to a glass of Champagne (or Prosecco), perhaps with a floating fresh raspberry or two, would be delightful, but for those Cherry Coke fans out there, you can make a decent (albeit raspberry rather than cherry) homespun fruity-caffeine concoction of your own which is really delicious.

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