The Recipe
250g dark chocolate (70% cocoa)
200g butter
1 tspn instant coffee, dissolved in 1 tbspn hot water
5 eggs
100g caster sugar
75g plain flour
150g raspberries (I used less than this)
1. Grease and line a 20cm springform tin. Preheat oven to 170c/gas mark 3.
2. Put the chocolate, butter and instant coffee in a small saucepan and heat gently until melted, smooth and glossy. Set aside.
3. Beat the eggs and sugar until pale and fluffy. Then add the flour and chocolate mixture and combine lightly.
4. Pour the batter into the tin. Stud the top with the raspberries and bake for around 40 mins or until the cake feels firm and is starting to shrink from the sides.
Lovely eaten warm or cold!