Flourless Dark Chocolate Cake

1. 1

   Preheat your oven to 180u00b0C. Grease and line a 20cm cake tin (preferably springform).

2. 2

   Break the dark chocolate into pieces and place in a small saucepan with the butter. Stir over a low heat until melted and combined. Set aside.

3. 3

   Place the eggs and castor sugar in a bowl. Use an electric beater to whisk until thick and pale. Add the chocolate mixture and almonds and gently fold in.

4. 4

   Pour the mixture into your prepared tin and bake for 20-25 minutes or until an inserted skewer comes out clean. Allow to cool in the tin.

5. 5

   Dust the cake with cocoa and top with fresh raspberries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.