Ingredients

• 400g premium dark chocolate, broken into pieces
• 375gunsalted butter, chopped
• 9eggs, separated
• 300gcaster sugar
• ½ cupplain flour, sifted
• 60ghazelnut meal

• Raspberry coulis
• 2 cups fresh or frozen raspberries
• ½ cupcaster sugar
• 1 tablespoon lemon juice

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Method

• Preheat oven to 160°C. Line 26cm spring form cake tin with baking paper.
• For cake, combine chocolate and butter in a bowl over a saucepan of simmering water.
• Once chocolate has melted, remove from heat and cool slightly
• Beat egg yolks with whisk and add 225g of the measured sugar until well blended. Fold into chocolate mix and stir in sifted flour and hazelnut meal.
• In an electric mixer, beat egg whites and remaining sugar until soft peaks form. Fold egg whites gently but thoroughly into chocolate mixture.
• Pour into cake tin, and bake for one hour.
• For coulis, place raspberries and sugar into saucepan and bring to the boil. Reduce heat and simmer for approximately ten minutes, stirring occasionally, until the mixture starts to thicken
• Press mixture through a fine mesh strainer, using a spatula to extract as much of the liquid as possible. Discard skins and seeds. Stir in lemon juice.
• Serve slices of cake with raspberry coulis and double cream