Being in a boarding school nestled at the foothills of the Himalayas, we really were in our own bubble; a massive, incredibly breathtaking beautiful bubble, surrounded by sky-high pine trees and dreamy clouds. School food was mostly terrible; any excuse to skip a cafeteria meal was a joy, even if it meant trying to find ways to elevate the humble instant noodle (which was a daily staple in our lives). However, springtime would come and with it came coke floats with death by chocolate cake. It was the small, simplest pleasures that kept us so happy up there in the mountains.
Death By Chocolate Cake with Himalayan Pink Salt and Frozen Raspberries
- 90g flour
- 60g caster sugar
- 1 tablespoon cocoa powder
- 150g dark chocolate
- 80g milk chocolate
- 110g unsalted butter, room temperature
- 3 eggs, room temperature
- ½ teaspoon crushed pink Himalayan Salt
- A large handful of frozen raspberries
- Icing sugar and cocoa powder for dusting.
- Preheat oven to 175 degrees Celsius, butter & sprinkle your preferred cake pan lightly with flour.
- Break up the chocolate into pieces and place in a heatproof bowl with the butter. Set the bowl over a pan of barely simmering water, stirring and allowing the chocolate to melt. Once melted, set aside.
- Combine the flour, caster sugar and a pinch of salt and mix well. Add the melted chocolate & eggs and whisk until smooth.
- Pour into a cake pan and bake for 13-15 minutes. Remove and allow to cool for a few minutes.
- To serve, sprinkle with Himalayan salt and dust lightly with icing sugar and cocoa powder. Top with frozen raspberries & enjoy!
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