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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.41 Kcal (2409 kJ)
Calories from fat	277.66 Kcal
		% Daily Value*
Total Fat	30.85g	47%
Cholesterol	124.15mg	41%
Sodium	99.24mg	4%
Potassium	328.37mg	7%
Total Carbs	69.85g	23%
Sugars	61.24g	245%
Dietary Fiber	4.72g	19%
Protein	7.51g	15%
Vitamin C	5.3mg	9%
Vitamin A	0.2mg	6%
Iron	3.7mg	20%
Calcium	103.3mg	10%

Amount Per 100 g
Calories	291.39 Kcal (1220 kJ)
Calories from fat	140.61 Kcal
		% Daily Value*
Total Fat	15.62g	47%
Cholesterol	62.87mg	41%
Sodium	50.26mg	4%
Potassium	166.29mg	7%
Total Carbs	35.37g	23%
Sugars	31.01g	245%
Dietary Fiber	2.39g	19%
Protein	3.8g	15%
Vitamin C	2.7mg	9%
Vitamin A	0.1mg	6%
Iron	1.9mg	20%
Calcium	52.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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