And the winner is…Chocolate Raspberry Tea Cake – best supporting performance in the dessert and teatime category – a little jewel of a cake from the Bijouxs recipe collection.
Teatime. The moment is four o’clock, it may be later, but never earlier – teatime is now being seized with new vigor. Once the exclusive pleasure of the idle, teatime is now a fitting time to hold committee meetings, professional and social networking and a perfect time to calm the frazzled and re-focus the remains of the day.
This cake is a sneak peek into a new Bijouxs project entitled, Tea for Today, a recipe collection of creative recipes with a modern eye on teatime.
Chocolate Raspberry Tea Cake serves nicely for an afternoon business tea, a casual cup with friends – a pretty cake, diminutive little slices, not-too-much caloric guilt to enjoy. The cake goes together quickly, with a rich, dense yet still tender texture adorned by a layer of jam and fresh ruby-red raspberries.
Teatime for today, from Bijouxs.
About 30-45 minutes prior to baking the cake, melt the chocolate in a bowl over a pan of simmering water, cool and also remove the butter from the refrigerator to soften.
If you do not have cake flour on hand, remove 1 tablespoon of flour from the 1/2 cup of measured flour and replace with 1 tablespoon of cornstarch and sift together.
The cake may be garnished with 1 basket of raspberries as pictured, or with 2-3 baskets of raspberries to completely cover the top with raspberries, your choice. The square cake looks pretty when sliced into small triangles for service.