Berry Chocolate Cake

manaskitchen — Tue, 16 Feb 2010 03:42:31 +0000

One of the classic combination that would be considered a perfect pair is chocolate and berries. When I was in the mood for something chocolatey,
which happens quit often, I thought maybe I would want to add some raspberries because I had some in the fridge, and maybe substitute some flour with semolina for a little texture just because I love semolina, and I always have it in my pantry. However feel free to omit it if it’s not available, or just not crazy about it. This cake is not a very sweet cake, so it’s perfect for an afternoon snack either with tea or coffee, and it makes a great dessert served with ice cream.

berry chocolate semolina cake

Ingredients
6 Tbsp unsalted butter
4 oz semisweet chocolate
4 oz bittersweet chocolate
1/3 light brown sugar
1/4 cup hazelnut syrup
4 large eggs
1/4 cup fine semolina
1/2 cup whole wheat pastry flour
1/3 cup fresh raspberries (optional)

Directions
Line a 9″ cake pan (preferably spring form pan) with parchment paper.
Preheat oven to 325 degrees.
On a double boiler, melt the chocolates and butter, stir until well combined,
and set aside to let cool.
In a different bowl, beat together eggs and brown sugar until thick and fluffy, then add hazelnut syrup, and beat until well mixed. Fold in the chocolate mixture then gently mix in the flour and the semolina.
Pour the cake batter in the pan. If using raspberries, cut them in half and arrange them on top of the cake and bake for 40 min.
Let cool in the pan on a wire rack for about 12 min then take out of the pan
and let cool for another 20 min.
Dust with powder sugar and garnish with mint if desired. Serve with fresh berries and whipped cream, or enjoy with your choice of ice cream.

Until Next time, eat well, live happy! Cheers

Tagged: cake recipes, chocolate cake, chocolate desserts, raspberry dessert, raspberry recipes, semolina cake, semolina recipes

Mana's kitchen

Berry Chocolate Cake