Ah, Nigella!
Since I discovered its preparations and its fantastic (as well as calories) recipes, whenever I see one in any of your blog, and unless I plan to try it soon. Here is the case with the soft cake, posted some time ago by Elga , which I copied into a special folder on my computer, and for which I then waited for the moment favorable in which I could finally make.
the moment, as you can well imagine, it arrived a few weeks ago and this is represented in my photographs the result.
To be honest, I must admit that at first glance, the cake in question I was not satisfied. The reason must be sought especially in the fact that I do not like hot cakes and I tasted the cake when it was still warm. The next day, however, after a night spent in the fridge, everything has changed: the chocolate cold from the fridge, well contrasted with raspberries (equally cold) and together they created a sublime flavor.
Ve We strongly recommend it because, by the standards of Nigella, the dessert is not too much heat ...
Ingredients (for a tin of 24 cm): 180 g of flour "00";
40 g of cocoa;
1 teaspoon baking powder;
170 ml of water;
170 ml of milk;
100 g of sugar cane;
60 g sugar;
100 g of butter;
220 gd dark chocolate;
2 eggs;
a pinch of salt;
200 g of fresh raspberries.
In a bowl, mix flour, cocoa and baking powder. Put on the fire to warm milk, water, butter and two kinds of sugar, turn off the heat before it reaches a boil, turn off and stir in the chopped chocolate in a gross way. Stir and let cool. Pour flush in the flour and, stirring constantly, add the lightly beaten eggs with a pinch of salt.
Covered with parchment paper a springform pan, pour 3 / 4 of the dough, livellate il tuto ed aggiungete la maggior parte dei lamponi, tenendone da parte alcuni per la decorazione. Versate il rimanente impasto ed infornate in forno caldo a 180° per 45 minuti.
Non appena la torta si sarà raffreddata, ponetela in frigo per tutta la notte; decorate con zucchero a velo e lamponi freschi.
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