Chocolate Ganache And Raspberry Cake

• 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

1. Preheat the oven to 325u0b0F. Grease a deep 9-inch round cake pan; line bottom and side with parchment paper.
2. Blend cocoa powder with 1/3 cup hot water in a small bowl until smooth.
3. 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.
4. 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.
5. Bake about 1 1/4 hours. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
6. Meanwhile, for the chocolate ganache, stir chocolate and heavy cream in small saucepan on low heat until smooth.
7. Arrange berries on cake. Pour ganache over cake to partially cover the berries. Let stand at room temperature until set.

cocoa, semisweet chocolate, butter, brown sugar, ground almonds, eggs, fresh raspberries, ganache, semisweet chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/36555 (may not work)