bingo but it's been converted into damn US cups
Chocolate Raspberry Pudding Cake
"How To Eat" by Nigella Lawson
Preparation Time: 20 Minutes
Difficulty Level: 3
Servings: 8
1-1/2 cups all-purpose (ie plain) flour
1-1/2 teaspoon baking powder
Pinch salt
1/3 cup best-quality unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon framboise
1/2 cup superfine sugar
1/2 cup light muscovado sugar or light brown sugar
8 ounces best-quality bittersweet chocolate
3/4 cup black coffee and 3/4 cup water, or instant
coffee made up with 2 teaspoons instant coffee and 1-1/2 cups
boiling water
2 eggs, beaten slightly
8 ounces raspberries plus more, for serving
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
Butter an 8-inch springform pan and line the base with baking
parchment. Sift the flour, baking powder, salt, and cocoa powder
together in a bowl and set aside. Put the butter, framboise,
sugars, chocolate, and coffee with water in a heavy-bottomed
saucepan and stir over low heat until everything melts and is
thickly, glossily smooth.
Stir this mixture into the sifted flour and cocoa. Beat well until
all is smooth and glossy again, then beat in the eggs. 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 the prepared pan until you have covered the base with about
an inch of the mixture, and then cover with raspberries and pour the
rest of the mixture on top. You may have to push some of the
raspberries back under the cake batter by hand. Bake 45-50 minutes,
until the top is firm and probably slightly cracked; don't try to
test by poking in a skewer as you don't want to come out clean; the
gunge is what the cake is about. When it's ready, take the cake out
of the oven and put on a rack. Leave in the pan for 15 minutes and
then turn out.
When you're just about to eat, dust the cake with the confectioners'
sugar tapped through a strainer. Serve with the additional berries,
piled in a bowl.