- 35g cocoa powder
- 80ml of hot water
- 150g dark eating chocolate, in pieces
- 150g butter, in pieces
- 300g brown sugar
- 125 g powdered almonds or walnuts
- 4 eggs, separated
- 240g fresh raspberries Chocolate Ganache:
-200g dark eating chocolate, chopped
- 160 ml thickened cream
Preheat oven to 160 º C. Grease your round cake pan.
Blend cocoa powder with hot water in a small bowl.
Melt the chocolate and add the butter, stir until everything is melted. Stir cocoa powder, sugar, almonds or walnuts and egg yolks.
Beat the egg whites in a clean bowl with an electric mixer. Fold into chocolate mixture in two batches. Pour mixture into prepared pan.
Bake for 45 mins at 180 º C
Pour chocolate ganache over the cake and add the berries.