Choc-raspberry profiterole cake

Choc-raspberry profiterole cake

from taste.com.au
255 min

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

Ingredients

  • 300g dark chocolate, chopped
  • 25g unsalted butter, melted
  • 20 store-bought unglazed profiteroles (see notes)
  • 250g raspberries

Directions

  1. 1

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

  2. 2

    Place 200g chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water), stirring until melted. Remove from heat to cool slightly.

  3. 3

    Dip the bottom of each profiterole in 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 to set.

  4. 4

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