This is one of those desserts that will leave your family and friends wanting more. The combination of sweet tangy raspberries and dark chocolate is a match made in heaven.
The great thing about this cake is that it is easy to make and it is gluten free.
What you need
- 200g good quality dark chocolate – roughly chopped
- 100g unsalted butter – chopped
- 120g brown sugar
- 100g almond meal
- 5 large eggs – separated
- 250g raspberries (fresh are best but frozen are OK)
- 2 tablespoons sifted icing sugar
What to do
Preheat oven to 180oC.
Grease and line the base and sides of a 20cm spring form cake tin.
Place the chocolate and butter in a heatproof bowl over pan of simmering water – make sure the base of the bowl is not touching the water. Stir occasionally until the chocolate and butter have melted – then remove from the heat and set aside to cool slightly.
In a dry clean bowl, whisk the egg whites until firm peaks form – set aside.
Add the sugar to the melted chocolate and stir until there are no lumps. Add almond meal and stir well.
Add the egg yolks one at a time and stir until combined.
Gently fold the egg whites into the chocolate mixture.
Carefully pour the mixture into the cake tin.
Reserve 1/3 of the raspberries to decorate the cake. Scatter the remaining raspberries over the cake. You will find that some will sink into the cake more than others.
Bake for 35 – 40 minutes. Remove from the oven and leave to cool completely in the tin.
To serve, remove cake from the tin and place on a platter. Decorate with the reserved raspberries and sifted icing sugar.