We are still in Paris, enjoying ourselves. My daughter made the long journey to come visit me. We had such a wonderful time showing her and her boyfriend around. We also caught up with a french friend who now has a two year old son. We all went to Place des Vosges so he could have a play. It is wonderful the way Parisians use their parks so well, everyone seems to enjoy these beautiful and historical public spacess.

I baked a special cake to celebrate our get together and we all enjoyed a piece when we came back from our outing. I posted a few photos of this cake on the everydaycook facebook page last week. Immediately, I had questions such as “where’s the recipe?” I remembered that I had written about this wonderful cake in a much earlier post but when I went to look at it, I had not included the recipe! What an oversight! I will rectify this now. This cake is very simple and always receives compliments. Deliciously soft with that melt in your mouth chocolate with an extra burst from the raspberries. You can use fresh or frozen raspberries. It is best baked and then popped into the fridge to cool and firm up for a few hours. Serve it with cream or ice cream and a few fresh raspberries.


1/3 cup cocoa powder
1/3 cup boiling water
200g dark at least seventy percent chocolate, chopped
150g butter, chopped
1½ cups almond meal
1 1/3 cups brown sugar
4 eggs

1 1/2cup frozen raspberries, thawed, drained on paper towel or a punnet of fresh raspberries (some reserved for presentation).
    1. Preheat oven to 160°C. Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
    2. In a small bowl, blend cocoa with water until smooth.
    3. In a medium heat-proof bowl, combine dark chocolate and butter. Place over a saucepan of gently simmering water, stirring until melted.
    4. Remove from heat. Blend in cocoa mixture, melted chocolate and butter almond, sugar and eggs. Fold in raspberries.
    5. Beat this mixture until raspberries are combined well into the dark chocolate mixture.
    6. Pour mixture into prepared pan. Bake for around 1 hour  at 170 degrees.
    7. Cool cake in pan in the fridge for a few hours, before turning out on to a serving plate.

You can replace almond meal with flour if you prefer, this will change it from a gluten free cake unless you use gluten free flour.



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