This dessert is a sensational combination of all my favourite flavours – bitter dark chocolate, sweet juicy raspberries and creamy white chocolate. I wanted to create something with an intense taste that would have a hint of fresh fruit in it, but combined with something dark and intense. Chocolate seemed like a perfect option! This is how it was born – the recipe of a cake that boasts of deep flavour, amazing fudgy texture and high nutritional content. The use of coconut derived ingredients – oil, flour and sugar – instead of their conventional substitutes makes it much lighter, healthier and gluten-free. Raspberries – they have always been my most favourite berries! – add an extra load of vitamin C, much needed during these cold breezy days. There is also a slightly smoky note of vanilla to add a bit more richness. Enjoy a slice or two with a large cup of delicious spring oolong tea!
Mix all dry ingredients – sugar, flour and cacao – in a large bowl.
Break dark chocolate into pieces and place it in a tin together with coconut oil. Melt it over low heat stirring continuously.
Beat the eggs with vanilla and a pinch of salt, combine them with melted oil and chocolate, and add to the bowl with dry ingredients. Mix well, so the batter has no lumps.
Chop white chocolate into pieces and carefully fold it, together with raspberries, into the batter.
Now lightly grease a baking tin with coconut oil, spoon the batter in it and put it into a pre-heated oven. Bake at 165 C for 20 minutes. Let the cake cool before taking it out of the form.
