Cake
| 150 g | Dark chocolate, chopped (Main) |
| 1 Tbsp | Brandy, optional |
| 1 Tbsp | Instant coffee, mixed with 1 Tbsp hot water, or use 1 short black espresso |
| 120 g | Butter, softened |
| ½ cup | Caster sugar |
| 1 cup | Ground almonds (Main) |
| 3 | Eggs, separated |
| 1 cup | Whipped cream |
| ½ cup | Raspberries |
Ganache
| ½ cup | Cream |
| ¼ cup | Milk |
| 125 g | Dark chocolate, chopped |
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Directions
- Preheat oven to 170C. Grease the cake tin and line with baking paper.
- Put the chocolate, brandy and coffee in a bowl over simmering water. Stir gently and when melted, add the butter and sugar. Mix well then add the almonds.
- Mix in the egg yolks one at a time. Beat the whites until firm, then fold into the chocolate mixture and spoon into the prepared tin.
- Bake for 40 minutes then test with a skewer and bake for another 5 minutes if necessary.
- For the ganache, gently melt the chocolate, cream and milk over simmering water. Stir until smooth.
- When the cake has cooled, carefully halve and fill with whipped cream. Pour ganache over the cake and top with raspberries.
