SERVES 10–12

Inside Out (Australia) - - Out -

“This is the fudgi­est of all the choco­late cakes I know and it’s per­fect, even with­out the rasp­ber­ries on top. While it needs no ac­com­pa­ni­ment, there is noth­ing that can’t be im­proved with a big dol­lop of dou­ble cream” NA­DINE IN­GRAM, BAKER

220g good-qual­ity dark choco­late (min­i­mum 60% co­coa solids), roughly chopped 110g un­salted but­ter, cut into large cubes 4 eggs 90g light brown su­gar 60g al­mond meal 60ml but­ter­milk 180g frozen rasp­ber­ries

1. Pre­heat oven to 140°C. Line a 22cm spring­form cake tin with bak­ing pa­per and dust with flour. Place choco­late and but­ter in a heat­proof bowl set over a saucepan of barely sim­mer­ing wa­ter to melt, stir­ring oc­ca­sion­ally with a spat­ula un­til melted and com­bined. En­sure wa­ter isn’t touch­ing the bot­tom of the bowl and that the heat un­der the bowl is gen­tle so choco­late doesn’t burn.

2. Mean­while, place eggs and su­gar in the bowl of an elec­tric mixer fit­ted with a whisk at­tach­ment. Beat on high speed for about 5 min­utes un­til thick and fluffy (this is called a sabayon).

3. Once choco­late has melted, turn mixer off and pour choco­late straight into the bowl with the eggs, then add al­mond meal and but­ter­milk. Re­turn bowl to the mixer, but use the low­est speed to gen­tly mix in­gre­di­ents to­gether (as if you were fold­ing it by hand). You’ll no­tice mix­ture is quite streaky at this point as the foam from the sabayon melds with the choco­late rib­bons. After a few turns around the bowl, streaks will start to dis­ap­pear – stop the whisk just be­fore the last streak dis­ap­pears. This will en­sure a light bat­ter that hasn’t been over­worked. Re­move bowl from mixer and use a spat­ula to scrape the base of bowl to en­sure any choco­late that has fallen to the bot­tom is well com­bined.

4. Pour bat­ter into pre­pared tin and bake for 45 min­utes or un­til top of the cake has formed a crust. Re­move from oven and cover with rasp­ber­ries, gen­tly press­ing them into the sur­face. Don’t be tempted to scat­ter rasp­ber­ries over the bat­ter be­fore bak­ing as they will just fall to the bot­tom.

5. Re­turn cake to oven for 30–40 min­utes, or un­til cen­tre is springy to touch. It can be hard to judge the readi­ness of this cake, but be­cause it’s flour­less it’s hard to over­bake it! The cen­tre will al­ways re­main lovely and gooey, so if you have any doubts just leave it in there. If you do need ex­tra cook­ing time and the rasp­ber­ries start to burn, you can eas­ily cover cake with foil for the rest of bak­ing time. If you de­cide to omit the rasp­ber­ries, just bake for 1 hour in to­tal.

6. Let the cake cool in the tin for at least 2 hours be­fore you re­move it. It can be dif­fi­cult to cut be­cause it is so sticky, but if you heat the blade of the knife with hot wa­ter and wipe it dry be­fore slic­ing you will achieve a nice neat cut.

This recipe is an edited ex­tract from Flour and Stone by Na­dine In­gram ($55, Si­mon & Schus­ter Aus­tralia).

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