A raspberry chocolate cake with a tart raspberry dust.
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1/3cupsweet, light cocoa powder
2/3cupfresh (or frozen thawed) raspberries
1cupraw fine sugar
1/3cupfreeze-dried raspberries(blitzed to a powder)
Preheat and oven to 180C (160C fan forced) and line a 22cm springform tin with baking paper.
Place coconut oil, cocoa powder, raspberries and raspberry jam in a small non-stick saucepan and stir until fruit has completely broken down and mixture is combined and smooth. Blitz mixture in a food processor, sieve, then set aside to cool.
Beat egg whites until soft peaks form then gradually add ½ cup of the fine raw sugar until firm (stiff) peaks form and meringue is shiny.
Beat egg yolks and remaining sugar in another bowl until thick and creamy (about 3 minutes).
Gently whisk through the cooled chocolate mixture, then the sifted almond meal and hazelnut meal.
Finally, gently fold through the egg whites. Then pour batter into your prepared tin and bake for 25-30 minutes (don’t worry if the cake is still wobbly in the centre – this means it will be lovely and dense).
Remove cake from the oven and allow to cool in the tin. Transfer cake to refrigerator and chill for 3 hours before removing from tin and dusting with Raspberry-Cocoa Dust (see below).
Add ingredients together and mix to combine then place in a sieve ready for dusting.