Ingredients.

1. 400g dark chocolate

2. 12 eggs

3.1 double espresso

4.150g caster

5. sugar,350g

6. softened unsalted butter

7. 200g plain flour

Directions.

1. Preheat the oven to 150C.

2. Butter and line a 24cm spring-form cake tin with greaseproof paper. Melt the chocolate for the cake over a pan of simmering water, put the eggs, sugar, butter and flour in a mixing bowl and whisk until light and fluffy, add the melted chocolate and whisk again for at least 10 minutes and pour into the prepared tin. Bake for 20 to 25 minutes, remove and cool, once cool remove from the cake tin and pop the cake on a wire rack.

3. To make the frosting bring the cream to a simmer in a saucepan, take off the heat and whisk in the chocolate, once melted pour over the cake, smooth all over with a palette knife, allow to set before serving with a warm knife.

4.  In a liquidiser whizz half of the raspberries with the lemon juice and icing sugar until smooth and pass through a sieve. Serve the fudge cake with a dollop of crème fraiche, a few raspberries and a spoonful of raspberry sauce.

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