Enjoy a slice or two of my delicious gluten-free flourless raspberry chocolate cake. Easy to make and tastes wonderful with afternoon tea. It is a perfect gluten-free celebration cake made with almonds and yummy chocolate plus of course juicy raspberries. As flourless chocolate raspberry cakes go this is a winner time and time again.
Preheat the oven to 180ºC/160º fan. Line 2 x 20cm/8in cake tins.
Melt the chocolate and leave to cool. I melt mine gradually 20seconds at a time in the microwave giving it a good stir after each blast. Allow to cool.
Separate the eggs.
Whisk the whites until they get to the stiff peak consistency.
Cream together the butter and sugar.
Add the egg yolks, ground almonds, baking powder, chopped raspberries and melted chocolate. Give it a good mix.
Fold in the egg whites and divide the mix between the two tins.
Bake for 20-25 minutes.
Leave in the tin to cool for 20 minutes and then remove and allow to cool completely on a wire wrack.
Buttercream
To make the buttercream icing, sieve the icing sugar into a bowl.
In a separate bowl mix the coffee powder, cocoa powder and milk together to make a paste and mix it into the icing sugar with the butter.
Beat up until smooth and add a little extra milk if it's too thick. It should be smooth and easy to spread.
When the cake is cold use half the mix for the filling and the other half for the top.
Serve with the extra raspberries and enjoy as soon as possible.