Raspberry Dessert Cake

Directions

1. 1
   Preheat the oven to 325F/160C/Gas Mark 3.
2. 2
   Grease a 9-inch/23-cm cake tin with butter and line the base with baking paper.
3. 3
   Place the chocolate, butter and coffee in a small heatproof bowl and set over a saucepan of gently simmering water until melted.
4. 4
   Stir, then remove from the heat and cool slightly.
5. 5
   Place the eggs and sugar in a separate bowl and beat together until thick and pale.
6. 6
   Gently fold in the chocolate mixture.
7. 7
   Sift the flour and ground cinnamon into a separate bowl, then fold into the chocolate mixture.
8. 8
   Pour into the prepared tin and sprinkle the raspberries evenly over the top.
9. 9
   Bake in the hot oven for 35-45 minutes, or until the cake is well risen and springy to the touch.
10. 10
    Leave to cool in the tin for 15 minutes before turning out on to a large serving plate.
11. 11
    Dust with icing sugar before serving with fresh raspberries and cream.