This is a late one for me as I had a manic weekend so didn’t mange to get this one up until today. So you’ll get two in one week!

Ingredients for cake:

• 170g SRF
• 100g Butter or Margarine
• 100g Caster sugar
• 2 Eggs
• 30g Cocoa Powder
• 50g Milk Chocolate
• 1/2 tsp of Baking powder

Ingredients for custard

• 300ml Milk
• 2 tbsp Caster sugar
• Drop of Vanilla bean paste
• 3 egg yolks

Ingredients for cream

• 300ml Double cream
• 1 tbsp caster sugar
• 100g Raspberries

Method for Cake bake:

1. Preheat the oven to 180 degrees celsius. Line and grease one cake tin or 10 cupcake cases.
2. Cream together the butter and sugar until light and creamy.
3. Add the eggs into the mix and beat.
4. Melt the chocolate in the microwave and mix into the cake batter.
5. Then sift in the flour, cocoa powder and baking powder and beat until light and fluffy.
6. Spoon into cake tin and bake for 20 minutes.

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Method for Custard:

1. Whisk the egg yolks and caster sugar until they are pale.
2. In small saucepan heat the milk until just coming to the boil.
3. Pour a little of the milk into the egg yolk mix and then add the egg yolks back into the sauce pan along with the vanilla bean paste.
4. Heat the custard mix on the hob string constantly until it thickens.
5. The remove from the heat and allow to cool slightly.

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Method for preparation:

1. Add the cake to the bottom of small pots and push down.
2. Then add a layer of raspberries covering them with the custard.
3. Place the pots into the fridge so that the custard will set.
4. Whisk the double cream with the sugar until slightly before it is fully whisked, then fill a pipping bag.
5. Pipe the cream on top of the custard.
6. Grate some milk chocolate on top for decoration and enjoy!