I first tasted this many years ago when an old family nanny, Rikke, who has the sweetest tooth I have ever come across, made it for us. I couldn’t speak for a while … speechless by chocolate! It’s fabulous for any occasion, be it with afternoon tea, as dessert for a smart dinner party or as a treat any time, any day. This cake will always be a girl’s best friend!
SERVES 6-8
FOR THE CHOCOLATE PUDDING
100g butter
2 eggs
250g raw cane sugar
100g plain flour
½ tsp baking powder
5 tbsp high-quality cacao powder
½ tsp pink Himalayan salt or sea salt
1 vanilla, cut in half and seeds scraped out, or 1 tbsp vanilla extract
50g maple syrup
zest of 1 orange
juice of ½ an orange
FOR THE RASPBERRY COULIS
200g raspberries
2 tbsp honey
- Preheat the oven to 180C/350F/gas mark 4. Line a loose-bottomed 23cm cake tin.
- Melt the butter and set aside to cool. Using an electric whisk, whisk together the eggs and sugar until they become white and creamy. Mix the flour, baking powder, cacao powder, salt, vanilla seeds and maple syrup into the egg and sugar mixture. Add the orange zest and juice and stir again well, then add the cooled butter and stir again.
- Pour the mixture into the cake tin and bake in the oven for 20 minutes. The cake may seem a little undercooked, but it should be gooey and will glue together when it cools down. While the pudding cooks, make the raspberry coulis by putting the raspberries and honey into a blender and blending until smooth.
- Serve the pudding with a good drizzle of raspberry coulis.
VARIATION You can also make a great mint-chocolate pudding, which is perfect on a winter’s afternoon with a cup of steaming hot chocolate. Just replace the orange juice and zest with 1 tsp of peppermint oil.
From Cook Yourself Happy: The Danish Way by Caroline Fleming. Photographs by Lisa Linder. Published by Jacqui Small, £25. Follow Caroline on her Instagram @carolineflemingofficial