Preheat the oven
to 160 °C and spray a 23 cm springform cake tin with non-stick cooking spray.
Cut out a circle of baking paper to fit the inside of the tin and lightly spray
Gently warm the
chocolate and butter together in a saucepan until just melted. Stir thoroughly
until smooth and set aside.
In a large mixing
bowl, beat the eggs and sugar for 5–7 minutes until light and fluffy, and pale
yellow in colour.
Fold the almonds,
flour and melted chocolate and butter into the egg mixture using a
Pour the batter
into the prepared cake tin and bake in the middle of the oven for about 45 minutes until done.
The cake is cooked when a skewer or toothpick inserted
into the centre comes out clean.
Remove from the oven and allow to cool in the
tin for 15 minutes before loosening the sides and turning out onto a wire rack.
Allow to cool completely before making the icing.
To make the
icing, warm the cream in a saucepan to just under boiling point and add the
chocolate chunks. Stir until the chocolate has melted and the mixture is
smooth. Leave to cool slightly before pouring over the cooled cake.
cocoa-dusted raspberries and serve.