Saturday, July 16, 2011

Chocolate Raspberry Pudding Cake

This cake is absolutely delicious.

The recipe is here and it is pretty simple, provided you have an electric beater capable of whipping stiff peaks in your egg whites (luckily I do) However, though simple, my cake turned out with a few structural flaws - a crust developed on top, with a large layer of air underneath. In the end, as the cake was cooling, I just peeled the crust off. It was actually quite delicious - like a chocolate meringue, so I served it with the fudgy, pudding-like cake, for textural contrast. Paired with fresh raspberries and a thick chocolate ganache, this might not be the prettiest chocolate-raspberry creation, but it might just be the tastiest!

1 comment:

Not Quite Nigella said...

Hehe yes the crust is always good as a cook's treat! :P