# 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.
Pre heat your oven to 180C (170C Fan)
Sift the flour into a mixing bowl and stir through the sugar and almonds. Add the rapeseed oil, milk, vanilla and almond essence and eggs and stir through until you have a smooth batter. Peel and core the apples and cut into chunks, add to the batter and stir through. Turn the mixture out into a 20cm greased and lined cake tin and cook in the middle of the oven for about 45 mins or until cooked through. Allow to cool and turn out, decorate with a dusting of icing sugar and flaked almonds and enjoy with a cup of tea!