Preheat your oven to 180°C. Grease and line a 20cm cake tin (preferably springform).Break the dark chocolate into pieces and place in a small saucepan with the butter. Stir over a low heat until melted and combined. Set aside. Place the eggs and castor sugar in a bowl. Use an electric beater to whisk until thick and pale. Add the chocolate mixture and almonds and gently fold in. Pour the mixture into your prepared tin and bake for 20-25 minutes or until an inserted skewer comes out clean. Allow to cool in the tin. Dust the cake with cocoa and top with fresh raspberries just before serving.Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.
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