Chocolate Raspberry Cake with Oliver's Taranga ‘Chica’ Mencia Rosé
INGREDIENTS:
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
METHOD
Pre-heat oven to 160°C fan forced. Grease and line a 22cm round cake tin with baking paper
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.
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.
Bake for 45 minutes to 1 hour. Allow cake to cool slightly, then transfer to a wire rack.
Serve warm with Raspberries, Chocolate shavings and cream.
This cake pairs perfectly with the Oliver's Taranga2021 ‘Chica’ Mencia Rosé – this delicate wine is the perfect match and somehow makes it taste even prettier. The perfect dessert to share with family on Mother's Day.