Extra Dark Chocolate & Raspberry Cake

1 h 05
This dark chocolate raspberry cake has rich layers of dark chocolate cake with fresh raspberries
All ingredients

3 tbsp of italian Extra Virgin Olive (or Olive & Mint Specialty)

2 tbsp of Raspberry (or Pomegranate) Specialty Vinegar

1/2 lb dark chocolate

1/4 cup butter 

3/4 cup brown sugar

1/3 cup whole cream

4 eggs

3-4 tbsp flour

1/2 cup sugar the juice of a lemon

1 1/2 cup raspberries


Preheat oven to 300° and melt the chocolate with the butter, brown sugar and cream over a low heat. Remove from heat and add the eggs one by one while whisking. Add the flour and mix.

Then add the Extra Virgin Olive (or the olive & mint specilaty according to your taste preference) and mix again.

Pour the mixture into a 8in in baking tin and bake in a bain-marie for 45 minutes.

Prepare syrup by mixing the Raspberry (/Pomegranate) Specialty Vinegar, sugar and lemon juice in a small saucepan. Heat until a syrup consistency.

Let cool, then gently mix the syrup with the raspberries. Place the raspberries on the cake and serve.