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Serves 6-8
Preparation time: 30 minutes
Cooking time: 50-60 minutes

Ingredients:

• 300g SuperValu Supreme dark chocolate (70% cocoa solids), broken
  into pieces
• 200g SuperValu butter, diced
• 5 SuperValu eggs, separated
• 75g SuperValu caster sugar
• 100g SuperValu self-raising flour
• 100g SuperValu raspberries (for the cake mixture)
• 100g SuperValu raspberries (for decorating)
• 150ml SuperValu cream, whipped (for decorating)

To Cook:

1. Preheat the oven to 200ºC (180ºC for a fan oven).
   Grease an 8 inch springform cake tin.
2. Place the broken pieces of chocolate and butter in a bowl over a
   pan of gently simmering water. Leave until melted and smooth,
   stirring every few minutes and allow to cool.
3. Place the egg yolks and caster sugar in a separate bowl and whisk
   until thick and creamy. Fold in the cooled chocolate mixture.
4. Then fold in the flour, followed by the raspberries and mix well.
5. In another bowl whisk the egg whites until they form soft peaks.
   Gently fold into the chocolate mixture until completely combined
   (you want to keep the mixture light and airy).
6. Pour the mixture into the cake tin and bake in the oven for 50-60
   minutes, until a skewer comes out clean when inserted in the
   middle.
7. Remove from the oven and allow to cool in the tin.
8. Turn the cake out onto a cake stand or serving dish. Spread the
   whipped cream on top, and then sprinkle the raspberries on top of
   the cream. You can also add flakes of chocolate if you like! Sprinkle
   the remaining raspberries on top.

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