Rose Chocolate Cake WEB 9
26, April 2022

Chocolate Raspberry Cake with Oliver's Taranga ‘Chica’ Mencia Rosé


  • 130g of almond meal
  • 5 eggs, separated
  • ¾ cup brown sugar
  • 150g butter
  • 200g dark chocolate
  • ¼ cup cocoa powder for dusting
  • Raspberries, dark chocolate shavings & cream to serve


  1. Pre-heat oven to 160°C fan forced. Grease and line a 22cm round cake tin with baking paper
  2. Stir the chocolate and butter in large heatproof bowl over a saucepan of simmering water until melted. Remove pan from heat; stir in sugar, almond meal and egg yolks.
  3. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
  4. Bake for 45 minutes to 1 hour. Allow cake to cool slightly, then transfer to a wire rack.
  5. Serve warm with Raspberries, Chocolate shavings and cream.

This cake pairs perfectly with the Oliver's Taranga 2021 ‘Chica’ Mencia Roséthis delicate wine is the perfect match and somehow makes it taste even prettier. The perfect dessert to share with family on Mother's Day.

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