The Raspberry Chocolate Birthday Cake
55g self raising flour
85g ground almonds
3 tbsp water
140g caster sugar
pinch of salt
Melt chocolate, cut in butter and add water (over a bain marie) and stir until melted.
Separate the eggs into 2 bowls (whites in one, yolks in the other).
Whisk the yokes and the sugar until thick and creamy, stir in the chocolate mixture, add the ground almonds and flour, mix very well.
Whisk the egg whites with salt and fold gently into the chocolate mixture.
Pop the mixture into the tins and cook- now normally the cooking takes about 40-50 minutes at 160ºC
I use two 8 inch round tins .
2 tbsps sour cream.
Melt chocolate and stir in cream.
When you’ve taken the cakes out of the tins, put a blob of ganache over one and smooth, then add the top cake.
Then smooth the rest of the ganache on the whole cake.
Put more ganache on the top of the cake and decorate with fresh raspberries.