Ingredients

175 grams	Plain Chocolate Good quality - at least 60% cocoa solids
175 grams	Unsalted Butter
4	Eggs Seperated
175 grams	Billington's Golden Caster Sugar
4 tbsp	Plain Flour
1 pinch	Salt
2 tbsp	Ground Almonds
225 grams	Raspberries

Additional Ingredients

Method

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1. Preheat the oven to 190°C/fan 180°C/gas mark 5. Grease and base line a 20 cm x 5 cm (8 x 2 in) round cake tin. Melt the chocolate and butter in a microwave or in a pan over hot (not boiling) water.
2. Whisk the egg yolks with the sugar until thick.
3. Gradually whisk in the chocolate mixture.
4. Sift in the flour and salt and stir in the ground almonds.
5. Whisk the egg whites until stiff but not dry and fold carefully into the chocolate mixture until thoroughly incorporated.
6. Stir in the raspberries very gently.
7. Pour into the prpeard cake tin.
8. Tap the tin to even out the mixture and place on a baking tray.
9. Bake for 35-40 minutes . The cake will crack.
10. Turn off the oven and leave the cake for 15 minutes.
11. Turn out onto a wire rack to cool.
12. Bring the cream to the boil, remove from the heat and add the chocolate.
13. Stir until melted, then whisk until smooth.
14. Leave to cool until just warm.
15. Spoon the ganache over the cake, spreading it over the top and sides.
16. Leave to set for several hours - but not in the fridge or the ganache will become dull.
17. Cut into slices to serve.

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