what you need: 200g good quality dark cooking chocolate (at least 70% cocoa) 150g unsalted butter 3 organic eggs 1/2cup rapadura sugar(can be substituted with brown sugar) 1/2cup almond meal 1/2cup brown rice flour(can be substituted with white rice flour) 1/2cup almond flakes 1/2cup frozen raspberries (defrosted) what to do: pre heat convection oven to 160 deg C (if using a fan forced oven you need to reduce cooking time by 10-15mins) grease and flour a approx 20cm round x 5cm deep cake tin to melt chocolate and butter in a water bath: break the chocolate into pieces and place chocolate and butter in a heat proof bowl, place the bowl over a saucepan of gently simmering water, frequently stir the chocolate and butter until melted allow melted choc and butter to cool seperate eggs into two bowls cream egg yolks and sugar until thick then add choc & butter mix, combine fold in almond meal, brown rice flour and flaked almonds in a seperate bowl whip egg whites to soft peaks fold the egg whites through the cake batter, mix in well put half the cake mix into the tin, then a layer of raspberries, then the remaining cake mix on top bake in a moderate oven for 45 mins to 1hr allow cake to cool before cutting serve with raspberry coulis and lightly dusted with pure icing sugar if desired. enjoy Raspberry coulis (sauce): 1 cup frozen raspberries 1/4cup rapadura or brown sugar 1/4cup water Combine all ingredients in a small pot on low heat stir until sugar dissolves, simmer 5 mins til thickens, blend and then strain to remove seeds.
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