| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 150 |
g |
70% cocoa chocolate; (5oz) |
| 125 |
g |
Butter; (4oz) |
| 3 |
|
Eggs |
| 100 |
g |
Caster sugar; (4oz) |
| 50 |
g |
Ground almonds; (2oz) |
| 100 |
g |
Self raising flour; (4oz) |
| 125 |
g |
Raspberries; (4oz) |
| 75 |
ml |
Double cream; (3fl oz) |
| 75 |
g |
Chocolate; (3oz) |
INSTRUCTIONS
Heat the oven to 160?C/325?F/gas mark 4. Line a 18cm square cake tin
with bake well paper.
Melt the chocolate and butter in a bowl over a saucepan of hot water.
Using the electric whisk beat the eggs and sugar until light and
fluffy, this takes about 6 minutes. Fold in the almonds, flour and
chocolate mix into the eggs. Pour the mixture into the prepared tin,
sprinkle with the raspberries and bake in the oven for 30 mintues.
To make a chocolate glaze, heat the cream, add the chocolate and stir
until it has melted.
Serve the cake warm cut into squares with the chocolate glaze drizzled
over.
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