Chocolate Raspberry Pudding Cake

INGREDIENTS

• 5 eggs, separated
• 3/4 cup caster sugar
• 250g dark chocolate, melted
• 1 1/4 cups hazelnut meal (ground hazelnuts)
• 1 - 2 cups frozen raspberries
• Double cream, to serve

GANACHE

• 150g dark chocolate, chopped
• 1/3 cup thickened cream

METHOD

• Step 1
  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.
• Step 2
  Using an electric mixer, beat egg yolks and 1/2 cup sugar together until thick and creamy. Stir in melted chocolate and hazelnut meal.
• Step 3
  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.
• Step 4
  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.