Frank's Recipes! Rich Chocolate Cake

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Rich Chocolate Cake

4 eggs
100 g caster sugar (superfine sugar)
80 g flour
20 g cocoa
pinch of salt
250 g butter
500 g dark chocolate
500 g creme fraiche or light sour cream
50 ml grappa liqueur
1 punnet raspberries, mashed (or 3 tablespoon good quality raspberry jam)

Heat oven to 180oC. Place a heatproof bowl in hot water and beat the eggs with the sugar until light and thick. Sieve together flour, cocoa and a pinch of salt, then sift on top of the egg mixture. Fold by hand, carefully but quickly. Grease a deep 22cm springform pan with butter and sprinkle with a little flur. pour the cake mixture into the prepared tin and bake for 30 minutes.

Melt the butter in a double boiler and allow to cool until luke warm. Combine butter with the chocolate and creme fraiche. Cut 1/3 off the bottom of the cake, sprinkle with grappa and spread with mashed raspberries or raspberry jam. Place the cake on a wire rack over an oven tray, and pour melted chocolate mixture over the top and sides of the cake. Allow the cake to cool completely and serve in small wedges.