Since we are still in the throws of chocolate; this cookbook was a bargain at $5.00 and offers much for the chocolate... cake connoisseur. First, the book discusses the origins of chocolate, offers helpful hints and tips, mentions ingredients and equipment that can and will be used, touches on mixing cakes and baking as well as storing and freezing cakes. All this before laying out the recipes.
There are 5 chapters which are divided into the following... a quarter of quick start recipes, chocolate cakes for a quick chocolate fix, big one layer chocolate cakes, chocolate layer cakes, and party chocolate cakes. Basically there is something for everyone providing you love chocolate.
I have always been intrigued by fruit on the bottom or upside down cakes. The fact that the tart raspberries emboss this cake creating somewhat of a saturated saucy bottom is very pleasing.
Raspberries - on - the - Bottom Cake
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Makes 8 servings
2 cups (225g) fresh raspberries, plus raspberries for serving
3/4 cup (150g) sugar, plus 2 teaspoons
1 1/4 cups (160g) unbleached all purpose flour
1/4 cup (25g) unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract (essence)
1/4 teaspoon almond extract
1/2 cup (120ml) whole milk
Mixing time: 10 minutes
Baking 350ºF (180ºC / gas mark 4) about 35 minutes
Position the rack in the middle of the oven. Preheat the oven to 350ºF (180ºC/gas mark 4). Have ready a 9 inch (23cm) round glass or ceramic baking dish with sides 2 inches (5cm) high. A deep glass pie dish will work well.
Spoon the 2 cups (225g) raspberries evenly into the baking dish. Sprinkle with the 2 teaspoons sugar. Set aside.
Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and the 1/4 cup (150g) sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the egg, vanilla and almond extract (essence) and mix until smoothly blended, about 1 minute. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk just until blended. Mix int the remaining flour mixture until it is incorporated and the batter looks smooth. Drop spoonfuls of batter over the raspberries and use a spatula to spread it carefully and evenly.
Bake until the top feels firm when lightly touched and a toothpick inserted in the centre comes out clean, about 35 minutes. The raspberries will just begin to bubble at the edges. Cool the cake in the dish on a wire rack for at least 30 minutes. Cut onto wedges, spooning any raspberries and their juice over the cake. Serve with fresh raspberries. The cake can be covered and left at room temperature for 1 day.
This week has flown by... Have a great weekend everyone! - JD