Raspberry Dessert Cake

• 8 ounces butter, plus extra for greasing (225 g)
• 9 ounces chocolate, broken into pieces (250g)
• 1 tablespoon strong dark coffee
• 5 eggs
• 3 ounces golden caster sugar (85g)
• 3 ounces plain flour (85g)
• 1 teaspoon ground cinnamon
• 6 ounces fresh raspberries (175g)
• icing sugar, for dusting

1. Preheat the oven to 325F/160C/Gas Mark 3.
2. Grease a 9-inch/23-cm cake tin with butter and line the base with baking paper.
3. Place the chocolate, butter and coffee in a small heatproof bowl and set over a saucepan of gently simmering water until melted.
4. Stir, then remove from the heat and cool slightly.
5. Place the eggs and sugar in a separate bowl and beat together until thick and pale.
6. Gently fold in the chocolate mixture.
7. Sift the flour and ground cinnamon into a separate bowl, then fold into the chocolate mixture.
8. Pour into the prepared tin and sprinkle the raspberries evenly over the top.
9. Bake in the hot oven for 35-45 minutes, or until the cake is well risen and springy to the touch.
10. Leave to cool in the tin for 15 minutes before turning out on to a large serving plate.
11. Dust with icing sugar before serving with fresh raspberries and cream.

butter, chocolate, coffee, eggs, sugar, flour, ground cinnamon, fresh raspberries, icing sugar

Taken from www.food.com/recipe/raspberry-dessert-cake-137479 (may not work)