Flourless Chocolate and Raspberry Cake |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A rich and tangy cake best served room temperature or slightly warmed with cream or ice cream. From Australian Woman's Day magazine 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.
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