Chocolate Almond Cake with Raspberries

DessertServes 10

# Preheat the oven to 160°C/Gas Mark 3. # Butter a 20cm cake tin and line the base with baking parchment. # Place the chocolate, brandy, coffee and butter in a bowl placed over a saucepan of simmering water (don't let the base of the bowl touch the water). # When melted, stir in the sugar, ground almonds and rice flour. Beat in the egg yolks. # Whisk the egg whites to stiff peaks and fold in 1 tablespoon to loosen the mixture, then fold in all the rest. # Fold in the raspberries. # Empty the batter into the prepared tin and bake for 45 minutes. # Enjoy!


* 200g unsalted butter, softened, plus more for the tin * 250g good-quality dark chocolate * 2 tablespoons brandy * 2 tablespoons strong brewed coffee * 250g caster sugar * 250g ground almonds * 125g rice flour * 6 eggs, separated * 250g raspberries