Ingredients
8oz dark chocolate, 70% cocoa solids, broken into chunks
1 cup/2 sticks unsalted butter, cut into cubes
1/2 cup fine sugar
1/2 cup light brown sugar
4 medium eggs, separated
1/4 cup plain flour
1/3 cup ground almonds
raspberries and whipping cream for garnish
Preparation
Pre-heat oven (325 degrees), and grease a 10- inch spring form cake tin, lining the base and sides with baking parchment.
Next, put your butter and chocolate in a heat- proof bowl over a pan of water on low heat. Stir occasionally until melted.
Meanwhile whisk yolks with sugars. When the chocolate and butter are melted, drizzle this into the yolk mixture while whisking; fold in the flour / almond mix.
In a separate bowl, whisk egg whites until they hold firm peaks. Stir a spoonful of the egg whites into the chocolate mix, then fold in the remainder with as gentle a touch as possible.
Pour the cake mixture into the tin; bake for 30 minutes or until it is almost set.
Let cool for 10-15 minutes before releasing the sides.
Serve with raspberries and whipped cream.
