Full question
I am pretty sure in the past I've made the Chocolate And Raspberry Pudding Cake ahead and frozen it. But I just want to check there's no reason why I can't. I have to make 3 for a party and I won't have time to make them all a day or two before.
Our answer
Nigella's Chocolate And Raspberry Pudding Cake (from HOW TO EAT) is so named as, when warm, it has a light, almost mousse-like texture that is halfway between pudding and a cake. Unfortunately this texture only lasts while the cake is freshly baked and sill warm. Once it it cold, the cake takes on a firmer, denser texture.
The cake could be frozen, but we don't recommend it as the cake becomes very firm once it is cold or chilled and the texture is part of the cake's appeal, so it will not be enjoyed at its very best. And you can't recover the texture by trying to warm the cake up again. If you really want to freeze the cake then we suggest leaving the cake on the base of the springform pans for support, wrapping them in a double layer of food wrap and a layer of foil and freezing for up to 3 months. The cakes should be thawed overnight in the fridge. You may instead like to consider Nigella's Chocolate Meringue Truffle Cake or the Easter Egg Nest Cake (without the chocolate cream and mini egg topping). Both of these cakes can be frozen and the instructions are in the "Other Information" box at the bottom of the recipe. We would suggest serving them with fresh raspberries and whipped cream, if you are particularly looking for a chocolate-raspberry combination.
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