Ingredients

200g dark chocolate, chopped
1/3 cup butter
1/2 cup hazelnuts or peacans, ground
5 eggs, separated
1/2 cup caster sugar
1/3 cup self rising flour, shifted
3 tb sp Frangelico Liqueur

Sauce

1 cup raspberries
2 tb sp powdered sugar
1 tb sp lemon juice

Method

Preheat oven to 370F/190C

Melt chocolate and butter over hot water, remove from heat and stir in
egg yolks, sugar, flour, nuts and Frangelico Liqueur. Beat egg whites
until soft peaks form.

Fold lightly into chocolate mixture and pour into a greased and lined round
20 cm cake pan and bake for 40-45 minutes or until cake shrinks slightly
from sides of pan.

To make Raspberry Sauce, place raspberries, powered sugar and lemon
juice in a food processor and blend, until smooth. Strain and add a little
water if mixture is too thick.

Serve cake, cut into wedges, with raspberry sauce and cream.

Serves: 6