Step-by-step Recipe

Ingredients:

• 35g cocoa powder
• 80ml water
• 150g dark chocolate, melted
• 150g butter, melted
• 200g brown sugar
• 125g almond meal
• 4 eggs
• 200g dark chocolate, chopped coarsely
• 160ml cream (35%)
• 300g raspberries

Directions:

Grease and line the forms

Water in a bowl

Sift in cocoa powder

Preheat oven to 170-180C. Grease deep 22cm round springform pan and line base and sides with
baking paper. I used two smaller pans, half the size. Place water into a bowl, sift cocoa powder over
it.

Blend until smooth

Add butter+sugar+almonds+melted choc+yolks

Stir well

Blend sifted cocoa with water. Stir in melted chocolate, butter, sugar, almond meal and egg yolks,
mixing well.

Egg whites

Beat until soft peaks form

Fold in 2 batches to choc mix

Beat egg whites in small bowl until soft peaks form. Place half of egg white mixture into chocolate
mixture.

Fold carefully

Fold carefully

Choc+egg whites mixture

Fold carefully in two batches.

Pour into prepared pan(s)

Bake about 1hr15min

Stand 15min

Pour mixture into prepared pan(s), bake, uncovered, about 1hr15mins. Remove from oven, stand
15mins.

Turn onto wire rack to cool

Chocolate+cream

Melt over low heat

Turn cake(s) onto wire rack to cool completely. Place chopped chocolate and cream in a saucepan,
melt over low heat.

Choc+cream mixture

Place raspberries atop

Drizzle with choc mixture

Stir chocolate and cream mixture until smooth. Remove from heat, cool. Place raspberries atop of
cake, drizzle with chocolate mixture. Stand cake at room temperature until chocolate sets.