I baked this cake for my house mates birthday, and it is hands down one of the best cakes I have ever made. It is a little chewy like a brownie at the edges and a cross between a cake and brownie on the inside. However you have now been warned it is super sickly, so little piece at a time is the way forward.

Prep Time : 30m

Cook Time: 35-45m

Decorating: 15m

Serves: 12+

Ingredients:

Cake:

• 300g Dark Chocolate
• 100g Ameretto Biscuits – I use home made ones (Link)
• 100g Ground Almonds
• 300g Golden Caster Sugar
• 200g Butter
• 4 Large Eggs
• 6 Tbs Amaretto
• 75g Raspberries

For frosting/filling see separate blog post (Link)

Instructions:

1. Pre heat oven to 180°c & grease/line with baking paper two loose bottomed pans
2. Break up 250g of chocolate and melt over pan
3. Place biscuits, ground almost & sugar into a food processor and blitz until finely ground
4. In a mixing bowl mix the blitzed mixture, butter, eggs & amaretto
5. Fold the melted chocolate into the mixture
6. Pour the mixture into the tins equally
7. Cook for 35-45m until the cakes are firm. (Don’t worry the cake is meant to crack)
8. Melt the remaining chocolate – dip the raspberries into the chocolate
9. Smooth the remaining chocolate on to the baking paper and put in fridge – once firm use cutter to make into shapes
10. Take Cake out of the oven & let cool before decorating
11. Decorate/ fill – this recipe doesn’t include filling or frosting, raspberry jam work work well however see my recipe for Chocolate & Amaretto Frosting to get an effect like in the photo. (Link)