Dark Chocolate Welsh Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Grease a non-stick pan or cake ring with butter and dust with flour.

   Tip: Use a non-stick pan to prevent the cakes from sticking.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Whisk the dry ingredients together before adding the wet ingredients.

3. 3

   In a separate bowl, whisk together the egg, almond milk, and vanilla extract.

   Tip: Whisk the wet ingredients until well combined.

4. 4

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a double boiler to prevent the chocolate from seizing.

5. 5

   Add the melted chocolate to the dry ingredients and stir until combined.

   Tip: Add the chocolate to the dry ingredients in a slow stream, stirring until just combined.

6. 6

   Pour the wet ingredients into the dry ingredients and stir until just combined.

   Tip: Do not overmix the batter.

7. 7

   Fold in the raspberries and cocoa powder.

   Tip: Gently fold in the raspberries and cocoa powder to distribute evenly.

8. 8

   Divide the batter evenly between the prepared pan or cake ring.

   Tip: Use a spatula to scrape the sides of the bowl and ensure the batter is evenly divided.

9. 9

   Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

   Tip: Bake until the cakes are golden brown and firm to the touch.

10. 10

    Remove the cakes from the oven and let cool in the pan for 5 minutes.

    Tip: Let the cakes cool in the pan for 5 minutes before transferring to a wire rack.

11. 11

    Transfer the cakes to a wire rack to cool completely.

    Tip: Let the cakes cool completely before serving.