A decadent dessert that the whole family will enjoy. Try this Flourless Choc Raspberry Cake with a side of dairy-free ice cream and fresh organic raspberries.

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 1 standard size cake | time: 1hr

Ingredients:

• 250g Loving Earth Dark Chocolate
• 250g grass-fed butter
• 250g almond meal
• 120g coconut sugar
• 4 eggs
• 1 tsp. baking powder
• 1 tsp. vanilla extract
• 1 tbsp. Kunara Cacao Powder
• 30ml espresso
• 1 cup organic raspberries
• Pana Organic Vanilla Bean Ice Cream

Method:

1. Preheat oven to 180°C. Line a cake tin with baking paper.
2. In a medium bowl, melt butter and chocolate together.
   Whisk until combined.
3. In a large bowl, combine together all remaining ingredients
   except raspberries. Add in chocolate and butter mixture
   stirring well.
4. Pour batter into cake tin and bake for 45 minutes or until a
   skewer inserted into the middle comes out clean.
5. Whilst hot, press raspberries into the top, giving the cake the
   cracked appearance. Set aside until completely cooled.
6. Once cooled, place cake into the fridge and leave overnight
   (minimum). Serve warm or cold with Pana Vanilla Bean Ice Cream.