prep + cooking time 1 hour 45 min
serves 12
1/3 cup cocoa powder
1/3 cup (80ml) hot water
150 g dark eating chocolate, chopped
150g butter, chopped
1 1/3 cups (300g) brown sugar
1 cup ground almonds
4 eggs, separated
240g fresh raspberries (optional)
chocolate ganache (optional)
200g dark eating chocolate
2/3 cup (160ml) thickened cream
Preheat oven to 160* and grease 22cm cake tin.
Blend cocoa powder with hot water until smooth.
Melt chocolate and butter. Stif in cocoa mixture, sugar, ground almonds and egg yolks.
Beat egg whites till soft peaks form. Fold into chocolate mixture in 2 batches. Pour mixture into pan.
Bake 1 1/4 hours. Stand for 15min before turning onto wire rack.
Make chocolate ganache by stiring ingredients in small saucepan over how heat until smooth.
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