CHOCOLATE GANACHE AND RASPBERRY CAKE:

INGREDIANTS:

COCOA POWDER -35 GM
WATER -80 ML
DARK EATING CHOCOLATE[MELTED] -150 GM
BUTTER [MELTED] -150 GM
FIRMLY PACKED BROWN SUGAR -300 GM
ALMOND MEAL -125 GM
EGGS [SEPARATED ] -4
DARK EATING CHOCOLATE,CHOPPED COARSELY -200 GM
THICKENED CREAM -160 ML
RASPBERRIES - 300 GM


METHOD:

PREHEAT OVEN TO MODERATELY SLOW .GREASE DEEP 22 CM-ROUND CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER.

BLEND SIFTED COCOA WITH THE WATER IN LARGE BOWL UNTIL SMOOTH.STIR IN MELTED CHOCOLATE ,BUTTER,SUGAR,ALMOND MEAL AND EGGYOLKS.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD EGG WHITES,IN TWO BATCHES ,INTO CHOCOLATE MIXTURE .

POUR MIXTURE INTO PREPARED PAN;BAKE,UNCOVERED ,IN MODERATELY SLOW OVEN ABOUT 1 ¼ HOURS.STAND CAKE 15 MINUTES,THEN TURN ONTO WIRERACK;TURN CAKE TOP-SIDE UP TO COOL.

STIR CHOPPED CHOCOLATE AND CREAM IN SMALL SAUCEPAN OVER LOW HEAT UNTIL SMOOTH.

PLACE RASPBERRIES ON TOP OF CAKE ;DRIZZLE CHOCOLATE MIXTURE OVER RASPBERRIES .STAND CAKE AT ROOM TEMPERATURE UNTIL CHOCOLATE SETS.