- 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
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
Blend sifted cocoa with water. Stir in melted chocolate, butter, sugar, almond meal and egg yolks,
Beat egg whites in small bowl until soft peaks form. Place half of egg white mixture into chocolate
Fold carefully in two batches.
Pour mixture into prepared pan(s), bake, uncovered, about 1hr15mins. Remove from oven, stand
Turn cake(s) onto wire rack to cool completely. Place chopped chocolate and cream in a saucepan,
melt over low heat.
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.