Flourless Chocolate and Raspberry Cake

Name: Flourless Chocolate and Raspberry Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 cake, 8-10 serving(s)
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

Submitted by Chef #993489

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

Download

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

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

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