Here we are. Summer, finally. The time of year for family gatherings, backyard get-togethers and lots of fresh produce! At the farm right now, you will find row after row of juicy, tangy-sweet, red raspberries. Best of all, you can enjoy the satisfying experience of picking your own berries at Lynd’s Blue Frog Farm.
4 oz bittersweet chocolate, finely chopped
½ cup unsalted butter, cut into 1/2″ pieces
¾ cup sugar
3 eggs
1 tsp vanilla
½ tsp kosher salt
½ cup cocoa powder
¼ cup red raspberry jam
¾ cup fresh red raspberries
powdered sugar for dusting
- Chocolate and raspberries have always been a favorite combination of mine. The tangy taste of the berries combined with the bittersweet chocolate brings together a dynamite flavor. This decadent cake has a dense, fudge-like texture to it – man, is it good! It doesn’t take a very large piece to satisfy your chocolate craving. It is best served with whipped cream and loads of fresh raspberries for a showstopping dessert.
- Preheat oven to 375 degrees. Butter an 8-inch cake pan and line with parchment paper.
- Melt chocolate and butter together in a medium bowl set over a saucepan of simmering water. Stir until smooth; let cool slightly.
- Whisk sugar into chocolate mixture. Add eggs, one at a time, until thoroughly combined. Stir in vanilla, salt and cocoa powder. Pour batter into prepared pan and set aside.
- In a small bowl, mash berries and jam together using a fork. Dollop berry mixture all over cake batter and gently swirl, using a figure eight motion. Bake for 20-25 minutes, until center is just set. Let cool.
- Dust cake with powdered sugar and serve with whipped cream and fresh berries, if desired.
