Reserve Framboise Raspberry LiqueurRegular price $39.00 Sale price $25.00 Save $14.00
Bouquet | Rich raspberry jam aromas.
Palate | Intense ripe raspberry flavours with hints of sweet prune.
Serving suggestions | Try a dash in your glass of sparkling or to accompany your raspberry dessert.
Alcohol | 17%
CHOCOLATE RASPBERRY PUDDING CAKE
Recipe from 'How to Eat' by Nigella Lawson
185g self-raising flour
30g cocoa powder
250g unsalted butter
2tbs (40ml) Tamburlaine Framboise
95g caster sugar
95g light muscovado sugar
250g good quality dark chocolate
185ml brewed ·black coffee and 185ml water, or instant coffee made up with 2tsp instant coffee and 370ml water
2 eggs, lightly beaten
250g raspberries, plus extra to serve
Icing sugar, to dust
Preheat oven to 180 C. Grease a 22-23cm springform cake pan and line the base with baking paper. Cover the bottom and sides of the outside of the pan with a layer of foil.
Sift flour and cocoa powder together into a bowl and set aside.
Put butter, Tamburlaine Framboise, sugars, chocolate, coffee and water in a heavybased saucepan and stir over low heat until everything melts and is thick, glossy and smooth.
Stir into the flour and cocoa. Beat well until smooth and glossy again, then beat in the egg. This will be runny: don't panic, and don't add more flour: the chocolate itself sets as it cooks and then cools.
Pour into prepared pan until you have covered the base with about 2cm of the mixture, then cover with the raspberries and pour the rest of the mixture on top. You may have to push some raspberries back under the cake batter by hand.
Bake for 40-45 minutes.
Don't try and test it by poking in a skewer as you don't want it to come out clean: the gunge is what the cake is about. When cooked, the top will be firm, and probably slightly cracked. Don't worry about that: a little icing sugar will deflect attention.
When it's ready, take the cake out of the oven and place on a rack. Leave in the pan for 15 minutes and then turn out. When you're just about to eat it, dust with a little icing sugar pushed through a tea strainer. Serve with lots more fresh raspberries and a dollop of Greek yoghurt or whipped cream, if desired.