Flourless Chocolate and Raspberry Cake

• 13 cup cocoa powder
• 13 cup boiling water
• 200 g dark chocolate, chopped (sweet not bitter)
• 150 g butter, chopped
• 1 12 cups almond meal
• 1 13 cups brown sugar
• 4 eggs, separated
• 1 cup frozen raspberries, thawed, drained on paper towel

1. Preheat oven to slow, 150C Lightly grease a 22cm round cake pan.
2. Line base and sides with baking paper.
3. In a small bowl, blend cocoa with water until smooth.
4. In a medium heat-proof bowl, combine dark chocolate and butter.
5. Place over a saucepan of gently simmering water, stirring until melted.
6. Remove from heat.
7. Blend in cocoa mixture, almond, sugar and yolks.
8. Fold in raspberries.
9. In a small bowl, using an electric mixer, beat egg-whites until soft peaks form.
10. Lightly fold into chocolate mixture.
11. Pour mixture into prepared pan.
12. Bake for 1 hour 45 minutes until a skewer comes out clean when tested.
13. Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.
14. Serve with whipped cream or when cool, ice with Italian Meringue Frosting and fresh raspberries.

cocoa powder, boiling water, dark chocolate, butter, almond meal, brown sugar, eggs, frozen raspberries

Taken from www.food.com/recipe/flourless-chocolate-and-raspberry-cake-421592 (may not work)