These cakes are outrageously rich. Buy the best chocolate you can afford, as it will make a huge difference to the flavour. A word of warning: do make sure that your microwave is on the lowest setting and that you stir the chocolate every 10 seconds, as it can burn so easily. For a good presentation, when the cakes are cold, carefully slice off the domed tops and turn each one upside down so that you have a neat little tower. You can even sprinkle rose petals around, if you wish.
MAKES 10
For the cake
300g 70% cocoa solids chocolate, chopped
125g unsalted butter, chopped, plus more for the moulds
6 eggs
175g granulated sugar
100g raspberries, halved
For the rose cream
4 tbsp rose water
1 tbsp icing sugar, sifted
100ml double cream, cold
To decorate
10 raspberries
icing sugar, to dust
10 unsprayed rose petals, washed (optional)
Preheat the oven to 170°C/fan 150°C/gas mark 3½.
Melt 225g of the chocolate – the rest we will use soon – and all the butter in the microwave on a low heat, stirring every 10 seconds. Or melt it in a heatproof bowl set over simmering water (don’t let the bowl touch the water). Set aside to cool a little.
Whisk the eggs, gradually adding the sugar until you have a frothy, glossy mix. Add the cooled chocolate and butter, mixing thoroughly, then fold in most of the remaining chocolate (saving 10 pieces) and the raspberries.
Lightly butter 10 muffin moulds and divide the batter evenly between them. Stick one piece of chocolate in the middle of each and bake for 15–20 minutes, or until the cakes have risen and are firm, but still a bit gooey in the middle. Leave to cool in the moulds on a wire rack while you make the cream.
Whip together the rose water, icing sugar and cream to soft peaks. Cover and keep in the fridge until ready to serve.
Decorate each cake with a dollop of rose cream, a raspberry and a dusting of icing sugar. Add a single rose petal, if you want.
