Raspberry dark chocolate cake

A delicious, intensely chocolatey cake. The raspberries make it lighter and bring out the chocolate flavor while stepping it back from being overwhelming.

Ingredients

sponge:

2 eggs

1 tbsp water

3 flat tbsp sugar

3 tbsp flour or starch

2 flat tbsp cocoa powder

topping:

300g raspberries

200mL heavy cream

200g semi-sweet chocolate

Preparation

Preheat oven to 375F.

Line a 9-inch cake pan with parchment paper. Grease.

Whip the egg whites into a firm foam with a pinch of salt.

Whip the egg yolks, water, and sugar into a light yellow foam. Fold in the flour and cocoa powder. Loosen with a bit of the egg whites, then fold in the rest.

Bake until center is no longer jiggly.

Wash and drain the raspberries and spread out onto the baked cake layer.

Microwave the chocolate with enough heavy cream to just cover. Stir until smooth and progressively add the rest of the heavy cream.

Pour onto the cake. Drizzle with melted white chocolate if desired. Allow to cool and set.