Raspberry Drenched Chocolate Cake

• 100g Dark chocolate
• 100g Butter
• ½ cup Raspberries
• 3 Eggs
• ¼ cup Sugar
• ½ cup Castor sugar
• 1 tbsp Orange or raspberry liqueur
• ½ cup Flour
• Raspberries for decoration

Raspberry Purée

• ½ cup Raspberries
• ¼ cup Sugar
• 1 tbsp Orange or raspberry liqueur

Chocolate Glaze

• 100g Dark chocolate
• 2 tbsp Liquid coffee
• 3 tbsp Unsalted butter

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Preheat the oven to 180°C. Butter and flour a 20cm round loose-bottomed tin. Break up the chocolate into chunks and place in a bowl over hot water. When it is melted, stir in the butter until smooth. Prepare the raspberry purée by putting the raspberries, sugar, and liqueur in the blender until smooth. Sieve to remove seeds.

Separate the eggs. Beat the yolks and a quarter of a cup of castor sugar together until thick. Beat in the chocolate butter mixture and raspberry purée. Stir in the sifted flour. Whisk the egg whites until stiff. Add the remaining quarter of a cup of castor sugar and whisk until glossy. Fold the egg white mixture into the chocolate mixture. Pour into the prepared cake tin and bake for about 30 minutes. Cool in the tin before turning out onto a rack.

To make the glaze, place the chopped chocolate and coffee in a small bowl over hot water. When melted, stir in the butter a little at a time until smooth. Spread this chocolate glaze over the cake and decorate with raspberries.