Flourless Chocolate and Raspberry Cake

1. 1

   Preheat oven to slow, 150C Lightly grease a 22cm round cake pan.

2. 2

   Line base and sides with baking paper.

3. 3

   In a small bowl, blend cocoa with water until smooth.

4. 4

   In a medium heat-proof bowl, combine dark chocolate and butter.

5. 5

   Place over a saucepan of gently simmering water, stirring until melted.

6. 6

   Remove from heat.

7. 7

   Blend in cocoa mixture, almond, sugar and yolks.

8. 8

   Fold in raspberries.

9. 9

   In a small bowl, using an electric mixer, beat egg-whites until soft peaks form.

10. 10

    Lightly fold into chocolate mixture.

11. 11

    Pour mixture into prepared pan.

12. 12

    Bake for 1 hour 45 minutes until a skewer comes out clean when tested.

13. 13

    Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.

14. 14

    Serve with whipped cream or when cool, ice with Italian Meringue Frosting and fresh raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.