Portion: Serves 8
6 oz butter
6 oz dark chocolate, chopped
1/2 tsp vanilla extract
1 cup caster sugar
1 cup all purpose flour
2/3 cup self-raising flour
1/2 cup almond meal (grounded almond)
1 cup raspberries
Place butter and chocolate in a saucepan over low heat and stir until melted, then cool slightly.
Place eggs, vanilla extract and sugar in a bowl and beat until mixture is light and thick. Fold through sifted flours, almond meal, chocolate mixture and half the raspberries.
Pour mixture into a 8 inch round cake tin lined with non-stick baking paper. Sprinkle over remaining raspberries and bake in a preheated 375F oven until top of cake is firm to touch, about 75 minutes.
Cool cake in room temperature before cutting, and serve with strong espresso, extra raspberries and thick cream.
The original recipe calls for more sugar (1.5 cups), and Chinese will tend to consider it too sweet. Therefore, I use less sugar for this adapted recipe.
In Australian English, the word "meal" is used for any grounded dry ingredient, as in the cornmeal. Therefore, almond meal means grounded almond, as most American will call it.
You can buy grounded almond in larger supermarkets in the baking needs section, or you can buy baking almonds and ground them in a food processor.
Adapted from Donna Hay, Entertaining. Ultimo, New South Wales: Murdock Books, 1998.