Chocolate and Raspberry Pudding Cake
- 5 eggs, separated
- 3/4 cup caster sugar
- 250g dark chocolate, melted
- 1 1/4 cups hazelnut meal (ground hazelnuts)
- 1 cup frozen raspberries
- Double cream, to serve
Ganache
- 150g dark chocolate, chopped
- 1/3 cup thickened cream
- Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform cake pan. Line base and side with baking paper.
- Using an electric mixer, beat egg yolks and 1/2 cup sugar together until thick and creamy. Stir in melted chocolate and hazelnut meal.
- Using an electric mixer, beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until firm peaks form. Fold half the eggwhite mixture into chocolate mixture. Gently fold in remaining eggwhite mixture. Fold in raspberries. Pour into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan.
- Make ganache: Place chopped chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Place cake on plate. Top with ganache. Serve with cream.
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