Chocolate raspberry cake: Comfort me with chocolate cake

 I think everyone love comfort food ^^, something that we can enjoy without stress, something rich and delicious.

I love it too, plus I love the fact that they are easy to make. There are many times that I want to crate something complex like entremets, but deep down, I know that simple thing is the best ^^. Entremets are beautiful, and great for using imagination but some people find it hard to enjoy. Simple desserts with less time consuming are always welcomed. 
This small dish of chocolate can be the best answer when you want some comfort, rich with chocolate (choose your own percentage, 55-65% is great) and when served with a scoop of ice cream and sweetened whipped cream, it becomes one of the best dessert on earth. I love to serve it warm with a scoop of ice cream as the ice cream will melt and become delicious sauce, if you want to serve the same way let the cake cool for 5-10 minutes before placing the ice cream on top ^^.

 Chocolate raspberry cake

Serve 2

 85g .................................... Dark chocolate 
20g ..................................... Unsalted butter, more for greasing baking dishes 
............................................ Pinch of salt
15g ..................................... Granulated sugar
1 ......................................... Egg yolk
1 ......................................... Egg white
25g ..................................... Whipping cream
1tbsp .................................. Brandy
14 ...................................... Fresh raspberries
........................................... ice cream, sweetened whipped cream and chopped nut to serve

Preheat the oven to 180C.
Brush 2 small baking dishes (mine is 12cm) with butter.

 Put the butter, dark chocolate and pinch of salt into a microwavable bowl, and heat in the microwave for 2-3 minutes (600w), until melt.

 Remove from the microwave and pour the whipping cream into the bowl, stir to combine.

 Stir the egg yolk into the mixture.

 Follow by the brandy.

 Whip the egg white with the sugar until firm peaks formed.

 Fold the meringue into the chocolate mixture in 2 additions.

 Fold until combine.

 Pour into the prepared baking dishes.

Bake for 15 minutes, then remove from the oven, the top of the cake will fall.
Serve warm with a scoop (or 2 ^^) of your ice cream.

Chocolate raspberry cake: Comfort me with chocolate cake