Raspberry Dessert Cake

Raspberry Dessert Cake.

250g plain chocolate, broken into pieces

225g unsalted butter, plus extra for greasing

1 tbsp. strong, dark coffee

5 large eggs

100g golden caster sugar

85g plain flour

1tsp. ground cinnamon

175g fresh raspberries, plus extra to serve

Icing sugar, for dusting

Preheat oven to 160C. Grease and line the bottom of a 23cm spring form tin. Put the chocolate, butter and coffee in a small heatproof bowl, set the bowl over a saucepan of simmering water and heat until melted. Remove from the heat and set aside to cool slightly.

Beat the eggs and caster together in a separate bowl until pale and thick. Gently fold in the chocolate mixture. Sift the flour and cinnamon into another bowl, then fold into the chocolate mixture. Pour the mixture into the prepared tin and sprinkle the rasp-berries evenly over the top. Bake in the oven for about 35 – 45 mins, or until the cake is well risen and springy to touch. Leave to cool in the tin for about 15 mins and remove outer spring of tin. Use a cake slice to remove cake from paper and slide onto a serving plate. Dust with icing sugar before serving. Serve with whipped double cream and extra raspberries.