Chocolate Ganache And Raspberry Cake - cooking recipe

Ingredients

1/3 cup unsweetened cocoa powder
5 oz semi-sweet chocolate, chopped
10 tbsp (1 1/4 sticks) butter, chopped
1 1/3 cups firmly packed brown sugar
1 cup ground almonds
4 None eggs, separated
2 cups fresh raspberries
None None FOR THE CHOCOLATE GANACHE
7 oz semi-sweet chocolate, chopped
2/3 cup heavy cream

Preparation

Preheat the oven to 325\u00b0F. Grease a deep 9-inch round cake pan; line bottom and side with parchment paper.
Blend cocoa powder with 1/3 cup hot water in a small bowl until smooth.
Stir chocolate and butter in medium heatproof bowl over medium saucepan of simmering water until melted. Remove pan from heat. Stir in cocoa mixture, sugar, ground almonds and egg yolks.
Beat egg whites in clean medium bowl with an electric mixer until soft peaks form. Fold into chocolate mixture, in two batches. Pour mixture into prepared pan.
Bake about 1 1/4 hours. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the chocolate ganache, stir chocolate and heavy cream in small saucepan on low heat until smooth.
Arrange berries on cake. Pour ganache over cake to partially cover the berries. Let stand at room temperature until set.