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Gooey Raisin & Chocolate Cake

Prep: 15 minutes
Cook: 25 minutes
Serves: 8-10


3 tbsp breadcrumbs 

100g butter

75g plain chocolate, broken into pieces

1 tsp vanilla extract

200g granulated sugar

2 large eggs

100g plain flour

3 tbsp cocoa

100g California Raisins


Preheat the oven to 180oC, gas mark 4. Grease and base line a 21cm springform cake tin. Add the breadcrumbs to the tin and coat the base and sides.

Melt the butter and chocolate in a small saucepan and allow to cool, add in the vanilla.

Whisk together the sugar and the chocolate butter mixture, then whisk in the eggs, 1 at a time. Mix together the flour and cocoa and fold into the chocolate mixture with half the raisins. Pour into the prepared cake tin and scatter over the remaining raisins.

Bake for 25 minutes then allow to cool before removing from the tin.

Cooks tip

Great served warm with a little whipped cream.