Method

• 1.
  Preheat oven to 200°C, grease and line the base of a 22cm cake pan.
• 2.
  Melt dark chocolate in a heatproof bowl over a pan of gently simmering water (don't let bowl touch the water), then set aside to cool slightly.
• 3.
  Beat butter and sugar until pale and light, add egg yolks one at a time, beating well after each addition, then stir in melted chocolate, vanilla and almond meal. Whisk eggwhites until stiff peaks form, fold a little of the eggwhite into the cake mixture to lighten it, then carefully fold in the remaining eggwhite. Spoon into cake pan and bake for 10 minutes.
• 4.
  Reduce oven temperature to 170°C and bake for 7-10 minutes. The centre of the cake will be quite molten. Cook for longer if preferred. Set aside to cool for 5 minutes before turning out.
• 5.
  Meanwhile, to make the sauce, place white chocolate in a medium bowl. Heat cream in a pan until just before it comes to the boil, pour over chocolate and stir until smooth, then stir in the vanilla.
• 6.
  Cut the warm chocolate cake into wedges, pour over the sauce and garnish with raspberries.