CHOCOLATE and ALMOND CAKE

200g chocolate
zest from 1 lemon
200g butter
250g crème fraîche
250g caster sugar
150g raspberries & blueberries
5 eggs, separated
icing sugar for dusting
250g ground almonds
mint to decorate

Heat the oven to 190°C fan oven 170°C gas mark 5.
Butter and line a 23cm loose-bottomed round cake tin. Break the chocolate into a large bowl. Stand the bowl over (not in) a saucepan of simmering water and heat until the chocolate has melted. Add the butter in pieces and mix until smooth. Mix in the sugar followed by the egg yolks. Remove from the heat and add the almonds.
Whisk the egg whites in a bowl until they form peaks. Add the grated lemon zest, then fold gently into the chocolate mixture until blended. Pour the mixture into the prepared tin and bake for 30-45 minutes, or until the cake is golden brown and has pulled away from the sides of the tin. Turn the cake out onto a wire rack, leave to cool and then dust with icing sugar. Mix the crème fraîche with the vanilla and a little icing sugar. Decorate the cake with the raspberries and blueberries, decorate with the mint, serve with the crème fraîche.

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