Chocolate Raspberry Cake

A couple of weeks ago, one of our neighbours brought us a chocolate raspberry cake.  It was so delicious, and my whole family loved it!  It tasted like a brownie cake. A rich chocolate, buttery flavor, mixing with raspberry, is definitely something to die for.  I am very happy that I have the recipe.  A perfect time to bake this for Valentine's Day.

Happy Valentine's Day everyone!

Ingredients
8 oz butter
8 oz bittersweet dark chocolate - chopped into small pieces
1/4 cup flour - sifted
3/4 cup sugar
4 large eggs
8 oz fresh raspberries plus a few for garnishing
Icing sugar for sprinkling


Directions

1. Preheat oven to 350 degrees F.
2. Grease one 9" springform pan or four 4" small springform pans.
3. Place chocolate and butter in a microwave safe bowl.  Microwave for one minute uncovered. Stir and repeat in 30 second intervals until melted.  Stir until combined. 
4. Add sugar to the chocolate mixture.  Stir well.  Let cool for 5 minutes.
5. Mash the raspberries with a fork.  Strain raspberry mixture using a fine mesh strainer - optional.
6. Using a hand mixer or a stand mixer, beat eggs until creamy.  
7. Add the chocolate mixture to the egg mixture.  Beat until combined. 
8. Then add the raspberry mixture.  Beat slightly.
9. Finally, add flour to the mixture until combined.
10. Pour the mixture into one 9"springform pan or four 4"small springform pans.
11. Bake for 30 minutes.
12. Turn the oven off and leave the cake(s) in the oven for another 5 minutes.
13. Remove from the oven and let cool for 10 minutes.  
14. Unlock the clasp(s) and transfer the cake(s) to a rack.  Cool completely.
15. Wrap the cake(s) with plastic wrap.  Refrigerate for 8 hours or overnight.
16. Remove the cake(s) from the fridge 30 minutes before serving.
17. Sprinkle with icing sugar and garnish with fresh raspberries.