1. Grease and flour tin 2. Add in bowl 1 egg and 4 yolks and 1/2 sugar bowl and beat. 3. Whisk whites and grad add remaining sug to soft peaks fold half then choc then other whites almonds and coffee and then raspberries. 4. 170 oven 45mins turn off and leave 15 mins. 5. Make ganache 1/2 c cream and 220g dark choc. 6. Heat cream and stir in choc 7. Pour over cooled cake.
