Chocolate raspberry loaf cake

    1 hour 25 min

    The secret to preventing the raspberries from turning mushy is to add them when still frozen. To make sure the cake stays nicely moist, do not overbake. Serve it plain or with vanilla ice cream, chocolate sauce or additional raspberries.

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    Serves: 8 

    • For the streusel
    • 50g butter
    • 75g plain flour
    • 3 1/2 tablespoons caster sugar
    • 1 pinch ground cinnamon
    • 1 pinch salt
    • For the cake
    • 125g plain chocolate, coarsely chopped
    • 100g butter
    • 3 eggs, separated
    • 100g caster sugar
    • 75g ground almonds
    • 1 teaspoon vanilla extract
    • 50g plain flour
    • 1 teaspoon baking powder
    • 20g walnuts, coarsely chopped
    • 100g frozen raspberries
    • icing sugar, for serving

    Prep:15min  ›  Cook:40min  ›  Extra time:30min cooling  ›  Ready in:1hr25min 

    1. Melt the 50g butter in a saucepan, and stir in the 75g flour, 3 1/2 tablespoons caster sugar, cinnamon and salt. Spread the streusel on a tray, and set aside in the refrigerator to cool while you prepare the cake mixture.
    2. Preheat the oven to 180 C / Gas 4. Butter a loaf tin.
    3. Melt the chocolate in a saucepan over very low heat. Stir in the butter. Whisk in the egg yolks, one at a time, whisking well after each addition. Stir in the remaining 100g caster sugar, the ground almonds and the vanilla extract.
    4. Sift the 50g flour and baking powder together and stir into the chocolate mixture. Stir in the chopped walnuts and the frozen raspberries (if they are frozen when you add them, they will stay whole in the finished cake).
    5. Beat the egg whites until stiff, and fold them gently into the cake mixture. Pour the cake mixture into the prepared loaf tin. Crumble the streusel mixture coarsely over the top. (The big lumps are best!)
    6. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 40 minutes. Let the cake cool for 15 minutes, then turn out onto a wire rack to cool completely. Sift a small amount of icing sugar over to serve.


    The streusel adds a nice crunch but you can skip it. You can also substitute pecans for the walnuts.

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