This impressive but easy cake comes from Australian TV and food personality Lyndey Milan and is one of her Lazy Baking recipes. "I have always been a fast and fabulous girl, taking shortcuts and simplifying things as long as there is no flavour sacrifice," she says. Please note all measurements are Australian so 1 Tbsp = 20g.
Ingredients
| 150 g | Butter |
| 165 g | Brown sugar, (¾ cup) |
| 150 g | Dark chocolate (Main) |
| ⅓ cup | Condensed milk |
| ½ cup | Sour cream |
| 2 | Eggs |
| 110 g | Self raising flour, (¾ cup) |
To serve
| 2 Tbsp | Dark cocoa powder, see note on measurements above (Main) |
| 250 g | Fresh raspberries (Main) |
| 1 bottle | Cream, (optional) softly whipped for serving |
| 1 block | White chocolate, for drizzling (Main) |
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Directions
- Heat oven to 170C (150C fan-forced). Place a 22.5 x 3.5cm round silicone dish on a baking tray.
- Melt the butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over a low heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves. Remove from the heat and cool slightly.
- Whisk sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into dish and bake 45-55 minutes or until cooked. Stand in dish for 10 minutes before turning on to a wire rack to cool.
- Place cake on serving plate, sieve cocoa over the top. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.
