Gooey Chocolate & Raspberry Cake

Addictive! This cake can be made up to 4 days ahead - just keep it covered and refrigerated. It can also be frozen for up to 3 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C/160°C fan forced. Line a rectangular slice tin.

Step 2

Blend cocoa with the hot water in a large bowl until smooth. Stir in the chocolate, butter, sugar, almond meal and egg yolks.

Step 3

Beat the egg whites with an electric mixer until soft peaks form; fold into chocolate mixture in two batches.

Step 4

Pour mixture into prepared pan; bake; uncovered, about 1 hour or until firm. Stand cake for 15 minutes; turn, top-side up, onto wire rack to cool.