Flourless Chocolate and Raspberry Cake

A rich and tangy cake best served room temperature or slightly warmed with cream or ice cream. From Australian Woman's Day magazine

• Ready In: 2 hrs 30 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 1⁄3 cup cocoa powder
• 1⁄3 cup boiling water
• 200  g dark chocolate, chopped (sweet not bitter)
• 150  g butter, chopped
• 1 1⁄2 cups  almond meal
• 1 1⁄3 cups brown sugar
• 4  eggs, separated
• 1  cup frozen raspberries, thawed, drained on paper towel

Directions

1. Preheat oven to slow, 150°C Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
2. In a small bowl, blend cocoa with water until smooth.
3. In a medium heat-proof bowl, combine dark chocolate and butter. Place over a saucepan of gently simmering water, stirring until melted.
4. Remove from heat. Blend in cocoa mixture, almond, sugar and yolks. Fold in raspberries.
5. In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture.
6. Pour mixture into prepared pan. Bake for 1 hour 45 minutes until a skewer comes out clean when tested.
7. Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.
8. Serve with whipped cream or when cool, ice with Italian Meringue Frosting and fresh raspberries.