350 g plain dark chocolate
4 large size eggs
3/8 cup (75 g) soft light brown sugar
1/2 x 284 ml carton soured cream
2 tbsp brandy (optional)
125 g raspberries
1/2 x 284 ml carton soured cream
1 tbsp icing sugar (confectioners sugar)
4 large size eggs
3/8 cup (75 g) soft light brown sugar
1/2 x 284 ml carton soured cream
2 tbsp brandy (optional)
125 g raspberries
1/2 x 284 ml carton soured cream
1 tbsp icing sugar (confectioners sugar)
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Grease and flour a 20 cm round loose bottomed flan tin.
3. Melt the chocolate in a bowl over a saucepan of hot water (or gently in the microwave), once melted remove from the heat.
4. Place the eggs and the sugar in a bowl, stand the bowl over a saucepan of hot water and using an electric mixer, whisk until the mixture is light and fluffy and doubled in volume. It should leave a ribbon like trail when the whisk is lifted.
5. Remove from the heat and whisk in the soured cream, chocolate and brandy, if using.
6. Pour into the prepared flan tin and cook in the oven for 35 minutes. Leave in the flan tin to cool, then turn out on to a rack.
7. Serve on a large plate and decorate with half the raspberries and dust with icing sugar.
8. Mix the remaining raspberries with the soured cream and serve with the cake.
2. Grease and flour a 20 cm round loose bottomed flan tin.
3. Melt the chocolate in a bowl over a saucepan of hot water (or gently in the microwave), once melted remove from the heat.
4. Place the eggs and the sugar in a bowl, stand the bowl over a saucepan of hot water and using an electric mixer, whisk until the mixture is light and fluffy and doubled in volume. It should leave a ribbon like trail when the whisk is lifted.
5. Remove from the heat and whisk in the soured cream, chocolate and brandy, if using.
6. Pour into the prepared flan tin and cook in the oven for 35 minutes. Leave in the flan tin to cool, then turn out on to a rack.
7. Serve on a large plate and decorate with half the raspberries and dust with icing sugar.
8. Mix the remaining raspberries with the soured cream and serve with the cake.
serving amount
serves: 10
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