Raspberry Dessert Cake

1. 1

   Preheat the oven to 325F/160C/Gas Mark 3.

2. 2

   Grease a 9-inch/23-cm cake tin with butter and line the base with baking paper.

3. 3

   Place the chocolate, butter and coffee in a small heatproof bowl and set over a saucepan of gently simmering water until melted.

4. 4

   Stir, then remove from the heat and cool slightly.

5. 5

   Place the eggs and sugar in a separate bowl and beat together until thick and pale.

6. 6

   Gently fold in the chocolate mixture.

7. 7

   Sift the flour and ground cinnamon into a separate bowl, then fold into the chocolate mixture.

8. 8

   Pour into the prepared tin and sprinkle the raspberries evenly over the top.

9. 9

   Bake in the hot oven for 35-45 minutes, or until the cake is well risen and springy to the touch.

10. 10

    Leave to cool in the tin for 15 minutes before turning out on to a large serving plate.

11. 11

    Dust with icing sugar before serving with fresh raspberries and cream.

* Per serving · 4 servings · Values may vary.