Sticky black cake with coffee, raspberry, and cocoa pudding

Sticky chocolate cake with coffee, raspberry, and cocoa pudding: a delicacy that will turn any ordinary moment into a celebration of flavor. Whether you serve it at a gathering with friends or at a festive meal, this cake is an inspired choice. I first discovered it at a culinary enthusiasts' meeting, and since then it has become a personal favorite due to its perfect combination of flavors and textures. Let's see how we can recreate this masterpiece in the comfort of our own kitchen.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 12

Ingredients:

For the cake:
- 150 ml espresso coffee (preferably made from freshly ground beans)
- 200 g high-quality butter
- 150 g raw sugar (a sugar with large crystals for a more intense flavor)
- 2 tablespoons hot chocolate with Green Sugar (optional, for a lower-calorie taste)
- 150 g flour
- 1 teaspoon baking powder
- 4 large eggs (fresh, preferably from free-range chickens)
- A pinch of salt
- 1 tablespoon dark cocoa powder (for an intense flavor)
- 100 g dark chocolate (at least 70% cocoa for a deep flavor)

For the chocolate pudding:
- 500 ml milk (whole, for maximum creaminess)
- 3 egg yolks (from large eggs)
- 3 heaping tablespoons hot chocolate with Green Sugar
- 2 tablespoons cornstarch (to achieve the perfect texture)
- Seeds from 1 vanilla pod (for natural flavor)
- 1 tablespoon dark cocoa powder

In addition:
- About 400-450 g fresh raspberries (choose well-ripened raspberries with a sweet-tart taste)
- 1 tablespoon vanilla-flavored powdered sugar (for elegant decoration)
- Mint leaves (for a touch of freshness and color)

Step 1: Making the cake

We start by preparing the base of the cake, an essential step to achieve that sticky and moist texture. In a saucepan, brew a concentrated espresso coffee. Pour the hot coffee into a pot, add the diced butter, and stir with a whisk until completely melted. Now it's time to add the diced dark chocolate and the hot chocolate with Green Sugar. Continue stirring until well combined.

In a large bowl, beat the eggs with a pinch of salt and raw sugar until the mixture becomes light in color and doubles in volume. This will add air and extra volume to your cake.

Mix the flour with the baking powder and dark cocoa powder. Add the dry ingredients to the egg mixture, being careful to fold gently with a whisk from the bottom up to avoid deflating the mixture. Finally, fold in the melted mixture of butter, coffee, and chocolate, stirring gently until you have a homogeneous batter.

Pour the batter into a square baking pan (22x22 cm) lined with parchment paper, and bake in a preheated oven at 180 degrees Celsius for 15 minutes. Here’s a trick: as soon as you take it out of the oven, cover the pan with plastic wrap for 7-10 minutes. This step will help create that sticky and moist texture that makes the cake so special.

Step 2: Making the chocolate pudding

While the cake cools, you can start on the chocolate pudding. In a double-bottomed saucepan, bring 300 ml of milk to a boil along with the seeds from the vanilla pod. When the milk starts to steam, remove it from the heat.

In a bowl, whisk the egg yolks with the 3 tablespoons of hot chocolate until smooth. Add the cornstarch and cold milk, whisking vigorously to avoid lumps. Gradually pour the hot milk mixture over the yolk mixture, whisking continuously.

Transfer the mixture back to the double-bottomed saucepan and cook over low heat. Stir constantly with a whisk, as the pudding tends to stick. After a few minutes, when the pudding begins to thicken and comes to a boil, remove it from the heat, cover with plastic wrap, and let it cool in the refrigerator.

Step 3: Assembling the cake

When the cake and pudding are completely cool, it's time to assemble the dessert. Place the cake on a serving platter. Spread a generous layer of chocolate pudding over the cake. Carefully arrange the fresh raspberries on top, followed by another layer of pudding. Finish with a final layer of raspberries.

For an elegant touch, dust the raspberries with vanilla-flavored powdered sugar and add a few fresh mint leaves. If you can resist, it’s recommended to refrigerate the cake for another hour before serving. This will help the flavors meld together and make the dessert even more refined.

Serving suggestions

This delicious cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can accompany it with a strong espresso or a fruit tea to balance the sweetness of the dessert.

Tips and variations

- You can replace the raspberries with other berries, such as blueberries or blackberries, depending on your preferences.
- If you prefer a less sweet version, you can reduce the amount of sugar in the recipe.
- For a unique twist, you can add chopped nuts or coconut flakes to the cake batter.

Nutritional benefits

This dessert provides a good source of antioxidants thanks to the dark chocolate and fresh fruits. Raspberries are rich in vitamin C, fiber, and antioxidants, while coffee can provide an energy boost. However, it's best to enjoy this delicacy in moderation, considering its sugar and fat content.

Frequently asked questions

1. Can I use a different type of chocolate?
Yes, you can use milk chocolate if you prefer a sweeter taste, but the texture and flavor will be different.

2. Can the cake be frozen?
Yes, you can freeze the cake, but it’s recommended to store it without pudding and raspberries. Thaw at room temperature.

3. How can I improve the texture?
Make sure all ingredients are at room temperature before you start preparing. This will help with better incorporation.

4. Can I substitute the coffee?
If you don’t consume coffee, you can use hot water or warm milk, but the flavor will be different.

Conclusion

The sticky chocolate cake with coffee, raspberry, and cocoa pudding is undoubtedly a recipe that will impress any sweet lover. I invite you to enjoy the cooking process and savor every bite of this wonderful dessert. Whether you prepare it for a special occasion or simply to indulge your taste buds, this cake will surely become one of your favorite recipes. Enjoy!

 Ingredients: For the brownie: 150 ml espresso coffee, 200 g butter, 150 g raw sugar, 2 tablespoons of hot chocolate with Green Sugar, 150 g flour, 1 teaspoon baking powder, 4 large eggs, a pinch of salt, 1 tablespoon of dark cocoa, 100 g dark chocolate. For the chocolate pudding: 500 ml milk, 3 egg yolks, 3 heaping tablespoons of hot chocolate with Green Sugar, 2 tablespoons of cornstarch, seeds from 1 vanilla pod, 1 tablespoon of dark cocoa. Additionally: Approximately 400-450 g fresh raspberries, 1 tablespoon of vanilla-flavored powdered sugar, mint leaves.

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