chocolate-raspberry-cakeThis is a really decadent cake that is so good as a warm dessert and whatever is left over can be for your afternoon tea. It’s rich yet the berries give it a freshness that perfectly balances the cake. Have this as the dessert after the lamb shanks for a really decadent and impressive dinner.

What you need

185g butter
185g dark chocolate
3 eggs
1/2 teaspoon vanilla essence
1 1/2 cups caster sugar
1 cup cake flour
2/3 cup self raising flour
1/2 cup almonds finely minced
1 cup raspberries

The process

If you cannot find almond meal, simply take the almond pieces, pop them into a blender and blend until fine.

Line a 20cm round spring form cake tin with grease proof paper by buttering lightly and sticking the paper to the sides and base. (Cut a round for the base and a strip for the sides).

Heat the oven to 180 Celsius.

In a pot on a medium low heat add the butter and break up the dark chocolate into the pot. Stir until all of the chocolate has melted, remove from the heat to cool down.

In a bowl add the eggs, vanilla and sugar and beat with an electric beater until light and fluffy.

Add the flour and almond and fold in with a metal spoon until evenly distributed, then fold in the chocolate and half of the raspberries.

Pour the mixture into the lined cake tin, sprinkle the last of the raspberries over the top and place in the oven for 35 to 40 minutes or until the top is firm.

Allow to cool for a few minutes before sprinkling over some caster sugar. Remoe from the tin and serve warm with thick cream or mascarpone on the side.