Chocolate and Raspberry Cake

Chocolate and fruits. Almost any possible fruits. Perfect combination. Add whipped cream, ice cream and you are in heaven. Escape to the county with picnic hamper and blanket. Elderflower drink, Greek salad, french baguette and chocolate cake as a treat. Do you remember these sweet and warm summer days? This will remind you:

350g  Plain Chocolate
225g unsalted butter
5 medium eggs
75g golden caster sugar (or more if you like sweet cakes)
75g plain flour
1 tsp ground cinnamon
pack of fresh raspberries
Icing sugar, for dusting

Preheat the oven to 160°C. Grease and base line a round 23cm cake tin. Place 250g of the chocolate and the butter in a bowl set over a pan of simmering water, making sure the base of the bowl does not touch the water. Heat, stirring occasionally, until melted. Stir and leave to cool slightly. 

Beat together the eggs and sugar for 4-5 minutes until thick and pale, I used electric whisk to save time. Very gently add the melted chocolate mixture into the whisked eggs. Sift the flour and cinnamon and mix. Pour into the prepared tin and sprinkle raspberries evenly over the top. 

Bake for 35-45 minutes, or until the cake is risen and firm to the touch. When cool, dust with sifted icing sugar.