| | Choc-raspberry profiterole cake
Choc-raspberry profiterole cake
Choc-raspberry profiterole cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Grease and line an 18cm round, deep dish or cake pan with baking paper, leaving plenty overhanging the sides.
  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. 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. 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.
Time for preparing:
5 min.


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