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Chocolate Raspberry Pudding Cake

by . Featured in HOW TO EAT

Introduction

I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. And it’s heavenly at blood heat, when the gooey chocolate sits warmly around the sour-sweet juicy raspberries embedded in the cake, like glinting, mud-covered garnets. This should be eaten an hour or so after it comes out of the oven. It gets more solid when cold, and loses some of that spectacular texture.

If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it.

For US cup measures, use the toggle at the top of the ingredients list.

I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. And it’s heavenly at blood heat, when the gooey chocolate sits warmly around the sour-sweet juicy raspberries embedded in the cake, like glinting, mud-covered garnets. This should be eaten an hour or so after it comes out of the oven. It gets more solid when cold, and loses some of that spectacular texture.

If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Chocolate Raspberry Pudding Cake
Photo by Jonathan Lovekin

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What 3 Others have said

  • Beyond heavenly! I made this just after Christmas and so gave much of it away to neighbours and friends. Everyone wants me to make them one for their birthday!

    Posted by Waffle45 on 12th January 2020
  • Simple and light textured, yum

    Posted by Fiscardo16 on 9th January 2020
  • Heaven on a plate... delicious.

    Posted by Duliriss on 8th January 2020
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