Chocolate and raspberry cake

  • Total Time

    1h 10m
    • Prep Time

      30m
    • Bake Time

      40m
  • Serves

    10
  • Skill Level

    Intermediate
  • Dietary Needs

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Chocolate and raspberry delight. Ideal to make ahead and serve as a pudding. Why not try decorating the cake with extra berries and dusting with icing sugar.

Method

  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 water.

  2. Whisk the egg yolks with the sugar until thick in a large bowl. Gradually whisk in the chocolate mixture.

  3. Sift in the flour and salt and stir in the ground almonds.

  4. Whisk the egg whites until stiff but not dry and fold carefully into the chocolate mixture until thoroughly incorporated. Stir in the raspberries very gently.

  5. Pour into the prepared cake tin. Tap the tin to even out the mixture and place on a baking tray. Bake for 35-40 minutes . The cake may crack, but this is normal.

  6. Turn off the oven and leave the cake for 15 minutes, then turn out onto a wire rack to cool.

  7. For the ganache, bring the cream to the boil, remove from the heat and add the chocolate. Stir until melted, then whisk until smooth. Leave to cool until just warm.

  8. Spoon the ganache over the cake, spreading it over the top and sides. Leave to set for several hours on a work surface rather than the fridge or the ganache will become dull.

  9. Top with extra raspberries and a sprinkling of icing sugar before serving.

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