Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the bases of 2 x 22cm springform cake tins with baking paper.
   Melt the butter and chocolate in a bowl over a pan of simmering water then remove the bowl from the pan and leave to cool to room temperature.
2. In a separate large bowl, whisk the egg yolks and 150g of the caster sugar with an electric hand whisk for 5 minutes until thick and pale. Add the cooled chocolate mixture and fold together with the flour and ground almonds.
3. Next, in another clean bowl (and make sure the beaters are clean too) whisk the egg whites with the remaining 50g of sugar and ¼ teaspoon of salt until they form soft peaks. Gently fold into the chocolate mixture in batches, making sure everything is combined. Pour the mixture into the cake tins and bake for 30 minutes until risen and firm to the touch. Leave the cakes to cool in the tins – they will sink but this is normal. Wrap the cold cakes, still in the tins, in clingfilm and chill for 3-4 hours (or overnight), this makes them extra fudgey.
4. For the ganache, bring the cream to the boil and pour over the chocolate in a bowl, leave for 2 minutes then stir well to melt. Leave to cool for 5 minutes, then add the butter, stirring everything together. Leave to cool, then chill for about 30 minutes; the ganache needs to be the texture of chocolate spread.
5. To make chocolate curls, melt the white chocolate in a bowl over simmering water, then pour it on to a baking sheet or flat plate. Chill for 30 minutes or until set. Drag a sharp knife across the surface of the chocolate to make curls – chill them if not using straight away.
6. Turn the cakes out of the tins and place one on a serving plate. Whip the 350ml of cream with the icing sugar and spread over the cake on the plate, top with the raspberries then sandwich with the other cake. Spread the ganache over the top and sprinkle with the white chocolate curls.