CHOCOLATE DESSERT CAKE WITH RASPBERRIES

PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 10

cooking oil spray

4 x 67g eggs, at room temperature ½ cup (110g) caster sugar

½ cup (75g) wholemeal

self-raising flour

2 tablespoons cornflour

¼ cup (25g) dutch-processed

cocoa powder

2 tablespoons ground almonds 1 teaspoon cream of tartar

¼ cup (60ml) hot water

40g dark chocolate (70% cocoa) 125g fresh raspberries

1 Preheat oven to 180°C/160°C fan. Lightly spray a deep 20cm round cake pan with oil; line the base and side with baking paper.

2 Beat eggs and sugar in a medium bowl with an electric mixer for 8 minutes or until thick and fluffy.

3 Meanwhile, triple-sift flour, cornflour, cocoa, ground nuts and cream of tartar onto baking paper, returning any nuts in sieve to flour mixture. Sift flour mixture over egg mixture; fold ingredients together using a large metal spoon or balloon whisk. When almost combined, pour the hot water around the inside edge of the bowl; carefully fold until just combined. Pour mixture into pan.

4 Bake for 20 minutes or until cake springs back when touched lightly in the centre. (Cake will have a slightly cracked appearance on the surface.) Transfer the cake, top-side up, onto a wire rack lined with baking paper to cool.

5 Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl); stir until chocolate melts. Remove from heat; cool slightly.

6 Drizzle cake with chocolate, then top with raspberries. Cut cake into slices to serve.