Jump to Main ContentJump to Primary Navigation
Top

Spiced chocolate cake with raspberries

use.jpg
Jason-Atherton.jpg
taste-london.jpg

As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers every day this week.

Today Jason Atherton from acclaimed London restaurant Pollen Street Social shares his recipe for spiced chocolate cake with macerated raspberries. For more mouth-watering detail, read on below...

Spiced chocolate cake with macerated raspberries

Ingredients (makes 8-10 slices)

  • 200g unsalted butter, cut into cubes, plus extra to grease the dish
  • 2 tbsp plain flour, plus extra to dust
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • 200g good-quality dark chocolate, chopped
  • 150g caster sugar
  • 5 large eggs, separated
  • 250g raspberries
  • 3 tbsp icing sugar, plus extra to dust
  • 3 lemon thyme sprigs, leaves picked

Method

1. First, prepare the macerated raspberries. In a bowl, whisk the icing sugar with 3 tbsp warm water until dissolved, then add the raspberries and lemon thyme leaves and toss gently. Set aside to macerate for an hour or so.

2. Preheat the oven to 180°C/Gas 4. Grease the base and sides of a 23cm Pyrex flan dish, 4cm deep, with butter and dust with flour, tapping out the excess.

3. Sift the 2 tbsp flour with the spices and set aside. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the sugar and spiced flour. Let cool slightly for a minute or two, then beat in the egg yolks until well combined.

4. In a clean bowl, whisk the egg whites with an electric whisk until soft peaks form. Using a rubber spatula, carefully fold into the chocolate mixture, a third at a time.

5. Pour the mixture into the prepared dish and bake for about 30 minutes until a cocktail stick inserted into the centre comes out with some moist crumbs attached. Leave in the dish to firm up a little, then transfer to a wire rack to cool slightly. The cake will rise and the top is likely to crack in the oven, then it will collapse slightly on cooling.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london

Related

caramel-sauce.jpg

Nigella's salted caramel recipes

taste-of-beauty.jpg

A taste of beauty

615x330_life_food_051010.jpg

Your culinary calendar

Comments

Latest...

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017

The important thing to consider before buying alcoholic ice lollies

Police have issued a warning to everyone stocking up on prosecco popsicles

by Moya Crockett
15 Jun 2017

Know your mother’s ruin: 6 gin styles explained

Sort your Old Tom from your London Dry

by Amy Swales
14 Jun 2017

The clever kitchen gadget set to change the way we drink wine

We chucking two glasses a week down the sink because we don’t finish the bottle

by Amy Swales
14 Jun 2017