Monday, 21 March 2016

Choc-raspberry profiteroles cakes

This show-stopper dessert is dangerously easy to make, thanks to a few clever cheats. 

  • 300g dark chocolate, chopped
  • 25g unsalted butter, melted
  • 30 store-bought unglazed profiteroles
  • 250g raspberries 

Grease and line an 18cm round deep dish or cake pan with baking paper, leaving plenty overhanging the sides

Place 200g chocolate in a heatproof bowl set over a pan of simmering water. (do not let the bowl touch the water)' stirring until melted. Remove from the heat to cool slightly. 

Dip the bottom of each profiteroles in the chocolate and stack in the pan, filling the small gaps with half the raspberries as you go. Place a plate on top and weigh down with cans ( the profiteroles will rise higher than the pan ). Chill for 2 hours or more to set.

To serve, turn out the cake onto a plate, then scatter the remaining 100g chocolate ( as above) and drizzle over the cake.