Chocolate Almond Cake with Raspberries
# 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!