CHOCOLATE AND RASPBERRY DEVIL CAKE
225g dark chocolate (70% cocoa solids), finely chopped 125g butter, diced 175g caster sugar 1 tsp vanilla extract 100g ground almonds 6 large eggs, separated 250g raspberries Chocolate curls, to decorate For the glaze 100g dark chocolate (70% cocoa solids), finely chopped 30g butter 50g icing sugar, sifted 75ml cream. 8oz dark chocolate (70% cocoa solids), finely chopped 4. 5oz butter, diced 6oz caster sugar 1 tsp vanilla extract 3. 5oz ground almonds 6 large eggs, separated 8oz raspberries Chocolate curls, to decorate For the glaze 3. 5oz dark chocolate (70% cocoa solids), finely chopped 1oz butter 1. 225g dark chocolate (70% cocoa solids), finely chopped 125g butter, diced 175g caster sugar 1 tsp vanilla extract 100g ground almonds 6 large eggs, separated 250g raspberries Chocolate curls, to decorate For the glaze 100g dark chocolate (70% cocoa solids), finely chopped 30g butter 50g icing sugar, sifted 75ml cream. 8oz dark chocolate (70% cocoa solids), finely chopped 4. 5oz butter, diced 6oz caster sugar 1 tsp vanilla extract 3. 5oz ground almonds 6 large eggs, separated 8oz raspberries Chocolate curls, to decorate For the glaze 3. 5oz dark chocolate (70% cocoa solids), finely chopped 1oz butter 1
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