Experience the perfect balance of rich chocolate and vibrant fresh raspberries in this indulgent cake. As a trusted recipe from LBV Port experts, it's a crowd-pleaser for any gathering.
Ingredients (Serves 4–6)
325 g dark chocolate
175 g unsalted butter, cut into pieces
2 tsp vanilla extract
1 tsp cinnamon
100 g almond flour
50 g flour
1/2 tsp salt
5 eggs
140 g light brown sugar
a handful of fresh raspberries
4 tbsp raspberry jam
For Decoration
about 1 box of raspberries
powdered sugar
Prep time: 20 minutes
Bake time: 30 minutes
Step 1
Preheat oven to 160°C. Line the bottoms of two 23 cm baking tins with parchment paper and grease the sides well.
Step 2
Melt 225 g chocolate with butter over a bain-marie (boiling water in a saucepan with a heatproof bowl on top) and cool slightly. Stir in vanilla and cinnamon.
Step 3
Combine almond flour, flour, and salt in a bowl.
Step 4
Beat eggs with a mixer for 5 minutes until doubled in volume. Gradually add sugar and beat 1 more minute.
Step 5
Fold in cooled chocolate mixture, then flour mixture. The batter will be fairly thin.
Step 6
Divide batter between tins and bake 20–25 minutes. A skewer should come out with moist crumbs. Cool completely in tins, then unmold.
Step 7
Mix raspberry jam with fresh raspberries, mashing lightly with a fork. Spread on bottom of one cake layer, top with second layer, and press gently.
Step 8
Melt remaining chocolate and pour over cake. Top with fresh raspberries. Dust with powdered sugar and serve with Quevedo LBV Port.
Bon appétit!
Wine Tip: Pair with Late Bottled Vintage (LBV) Port like Quevedo (available at Jumbo).
Recipe courtesy of LBV Port.
