125g flaked almonds
2 tablespoons of strong black coffee
200g dark chocolate
1/3 cup cocoa powder + for dusting
3/4 cup caster sugar
5 eggs, separated
250g raspberries (fresh or frozen)
1 teaspoon vanilla bean paste
125ml thickened cream
Serves about 10
Preheat oven to 180 degress Celsius. Line a cake tin with grease proof paper.
On a lined baking tray, spread out the flaked almonds and roast within the oven for about 10 minutes until golden brown. Tip: Keep a close eye on the almonds as they get colour quickly and are easy to burn. Once they have cooled slightly, move the almonds onto a chopping board and roughly chop.
In a large microwave-safe bowl, combine butter, chocolate (broken into pieces) and coffee. While stiring every minute, microwave uncovered for 2-3 minutes until the mixture is combined and smooth.
Whisk in cocoa powder, then 1/2 cup of caster sugar.
Add the toasted chopped flaked almonds and stir until incorporated.
Once the mixture has cooled slightly, beat in the egg yolks on at a time.
Beat egg whites to soft peaks using an electric beater.
Gently fold in 1/2 the egg whites into the chocolate mixture. Once, nearly combined, gently fold in the rest of the egg whites.
Pour cake batter into the lined cake tin.
If you are using frozen raspberries, defrost in a microwave for about 1-2 minutes and discard liquid. Place raspberries on top of the uncooked cake mixture.
Bake for about 40 minutes or until a skewer inserted into the centre comes out clean.
Once cooled, dust with cocoa powder and place onto a serving plate. Enjoy with whipped vanilla bean, thicken cream.