This is like a flourless chocolate cake but with raspberries – very nice and a point of difference! The original recipe was found online from www.taste.com.au with a slight modification.
Hints & Tips
- I prefer Almond meal but you can also use Hazlenut meal as an alternative.
- Be careful making the chocolate ganache. I have found that on most occasions the chocolate and cream melt smoothly and at other times (as per this instance), it melts smoothly then goes a bit grainy! Still spreads well and tastes good – wanted you to see how it is so you do not panic when you make it for yourself!
- I have found that the addition of raspberries can result in the cake crumbling where the raspberries settle when you cut the cake. I suggest you use a knife blade that has been soaked in boiling water as you slice through the cake to cut it into slices.
- GF, Veg.
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
Cake
- 5 Eggs, Separated
- 3/4 cup Caster Sugar
- 250 grams Lindt 70% Cocoa Dark Chocolate, Melted
- 1 1/4 cups Almond Meal
- 1 cup Frozen Raspberries
Ganache
- 150 grams Lindt 70% Cocoa Dark Chocolate
- 1/3 cup Thickened Cream
Instructions
- Preheat oven to 170 degrees Celsius.
- Grease and line a 20cm round cake tin with baking paper.
- Beat egg yolks and 1/2 cup of sugar until thick and creamy.
- Stir in melted chocolate and almond meal.
- Beat egg whites until soft peaks form. Add in the remaining sugar, 1 tablespoon at a time and beat until firm peaks form.
- Fold the egg whites into the cake mixture in 2 batches.
- Fold in the frozen raspberries and pour into prepared cake tin.
- Bake for 45 minutes or until an inserted skewer comes out with moist crumbs attached to it.
- Cool in the pan and then turn out onto a serving plate.
- Make the ganache by melting the chocolate and cream over a low heat. Cook for 3-4 minutes.
- Pour over the cake. Serve with cream.
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