A Swedish brownie-like cake with a gooey centre
(61 votes)
Cook: 45 Mins
Serves: 10
Price: 25p per serving
Nutritional Information
Each 72g serving contains
Energy
1076kj
257kcal
1076kj
257kcal
13%
Fat
11.5g
11.5g
Med
16%
16%
Saturates
6.8g
6.8g
Med
34%
34%
Sugars
20.2g
20.2g
High
22%
22%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1494kj/357kcal
Typical energy values per 100g:
1494kj/357kcal
Ingredients
100g unsalted butter, plus extra to grease
2 eggs
200g golden caster sugar
1tsp vanilla extract
150g plain flour
4tbsp cocoa powder, plus extra to dust
80g raspberries, lightly crushed, plus extra, whole, to serve
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm round loose-bottomed cake tin.
2
Melt the butter in a pan over a medium heat, then set aside to cool.
3
In a large bowl, whisk together the eggs, caster sugar and vanilla extract until light, fluffy and doubled in size – this can take up to 5 mins.
4
Sieve the flour and cocoa powder into the egg mixture. Fold together with the melted butter until the batter is an even colour. Add the crushed raspberries and stir once.
5
Transfer the mixture to the cake tin and bake for 22-24 mins until the top is cracked and the middle slightly gooey. Allow to cool in the tin before transferring to a serving dish.
6
To serve, dust with cocoa powder and top with the whole raspberries.