Sam's Pound Cakes With Chocolate Shards

1. 1

   Preheat oven to 170C.

2. 2

   Lightly grease 4 holes of a Texas (180ml) muffin pan and line a tray with baking paper.

3. 3

   Using an electric mixer, beat the butter, sugar and vanilla together in a large bowl until pale and fluffy and then add the eggs, one at a time, beating well after each addition.

4. 4

   Sift the flour and baking powder over the egg mixture, then using a wooden spoon gently fold into the mixture until combined.

5. 5

   Spoon the mixture into the prepared pans and bake for 15 minutes or until a skewer inserted into the centre comes out clean.

6. 6

   Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

7. 7

   Meanwhile place chocolate in a heatproof bowl and set over a pan of just simmering water (ensure that the bowl does not touch the water), then stire until melted.

8. 8

   Using a palette knife, spread the melted chocolate over the lines tray to 2mm thick, refrigerate for 30 minutes until set.

9. 9

   Using a dinner knife, spread the cream over the top of cakes.

10. 10

    Break the chocolate into shards and arrange on top of the cakes with the raspberries and dust with icing sugar, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.