There’s just something so decadent about a dark chocolate-raspberry combination. When you’re having a sweet tooth moment but don’t want it to be too sweet, this one’s for you.
This Dark Chocolate Raspberry Skillet Cookie Cake is absolutely delicious, and can fill in as an elegant cake for a party or special occasion in a pinch. This cookie cake brings together two sweet confections, and is super simple, all made in one skillet! Don’t forget the ice cream for serving...yum!
- 1 cup butter, at room temperature
- 1 cup brown sugar, firmly packed
- 1/2 cup caster sugar
- 2 eggs
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 16 ounces dark chocolate, chopped
- 1 handful frozen raspberries
- Preheat your oven to 375 degrees. Spray a 9-inch cast-iron skillet with non-stick coating. In a medium bowl, or in a stand mixer, cream the butter and sugars together until pale and fluffy. Scrape down the pan and add the eggs, one at a time, mixing well after each addition. Add the vanilla and beat again to combine.
- Next, add half the flour and mix on low speed for about 10 seconds, until not quite incorporated. Add the remaining half the flour, and the baking powder and mix again on low speed for about 10 seconds. Add almost all of the chopped chocolate, reserving some bigger pieces for sprinkling on top and mix through.
- Scrape the cookie dough out and into your cast-iron skillet, smoothing the top down. The dough should reach about a 1/2 inch below the rim of the skillet, otherwise it may overflow. Finally, scatter over the remaining chocolate and the raspberries, pushing them partially into the dough. Bake the skillet cookie for 25-30 minutes, it should look puffed and golden brown, with a gooey center. Leave to cool for at least 20 minutes, before serving warm with ice cream.