Celebration Chocolate Cake

This light and scrumptious cake is simply a joy to eat. The most amazing thing is it does not have any flour in it. I found the recipe in my Good Housekeeping book

Ingredients
Butter to grease 
200g plain chocolate
5 eggs
125g caster sugar
100g ground almonds
1 tbsp coffee liquueur such as Baileys
fresh raspberries to decorate and some icing sugar to dust

1. Grease a 12.5cm deep round cake tin
2. Melt the chocolate in a heat proof bowl set gently simmering water, making sure he base of bowl does not touch water. Remove the bowl from pan and leave to cool slightly. Meanwhile, preheat the oven to 170 degrees C
3. Separate all but one of the eggs, putting the white to one side. Put the yolks, the whole egg and sugar into bowl of a freestanding mixer or handheld whisk. Whisk at high speed for 5min or until mixture is pale and leaves a ribbon of trail when whisk is lifted
4. Set the mixer to a very low speed, add the chocolate and then ground almonds and mix until evenly combined
5.  Put egg whites into a clean and grease proof bowl and whisk until soft peaks form. beat one quarter of the egg whites into the chocolate mixture to loosen, then fold in the rest.
6. Pour the mixture into the prepared tin and bake for 1 hour until a skewer inserted into the centre of the cake for 30 sec comes out hot. Make several holes in the cake and pour the liqueur and let it cool for 30 minutes.
7.Transfer the cake to a plate and spoon raspberries on top. Dust with some icing sugar and you can also tie a ribbon around the cake to get it ready for celebration.

Happy cooking !