A household staple, I made this cake many moons ago when I was baking for a charity fundraiser. This cake is rich, gooey and fudgy. A small slice is all you need per serve.
Preheat oven to 165C. Grease and line a 16cm springform pan.
Melt chocolate in mixing bowl over hot water and set aside to cool slightly.
In another bowl, whisk eggs and sugar until well combined.
Gently fold in chocolate, cream and raspberries.
Pour mixture into cake tin and bake for 60 minutes. Allow to cool completely before removing from tin
Serve with a dollop of cream and some raspberries.