Denise's Passover Chocolate Raspberry Cake

Denise says:

Made with essentially store cupboard ingredients, I love this chocolate cake.  Ideal as a dessert or family tea.  You can make the cake in advance but add the topping just before serving. Don’t be tempted to use ground almonds instead of the blanched as it does give the cake a better texture!
  • Preparation Time:  20 minutes
  • Cooking Time: 45 minutes
  • Serves 12 people


  • 200g plain chocolate
  • 200g butter or non-dairy margarine
  • 5 eggs separated
  • 150g caster sugar
  • 250g blanched almonds – finely chopped in the food processor
  • 6 teaspoons of seedless Tiptree raspberry jam
  • 1 lemon – unwaxed zest only
  • Pinch salt
  • 1 tablespoon vegetable oil – to grease cake tin 
  • Topping
  • 2 tablespoons Tiptree seedless raspberry Jam
  • 200ml whipping cream/ non dairy whipping cream
  • 150g fresh raspberries


  1. Preheat the oven to 190C / 170C fan / gas mark 5.
  2. Oil and line with vegetable oil a loose bottom 22cm cake tin with baking parchment paper.
  3. Melt the chocolate in a bowl over simmering water. Add the butter and mix until smooth.
  4. Add the sugar and egg yolks and stir again.
  5. Remove from the heat and mix in the almonds.
  6. Whisk the egg whites with a pinch of salt in a clean bowl until they form peaks.
  7. Add the lemon zest and fold into the chocolate mixture. Spoon blobs of jam into the mixture and stir gently just to cover.
  8. Transfer to the prepared cake tin and bake for 35-45 minutes or until golden brown and cooked inside.
  9. When cool, turn the cake out of the tin and place on a wire rack.
  10. Whisk the cream.  Pipe a little cream in the centre of the cake and top with blobs of raspberry jam and fresh raspberries.