Dark Chocolate & Almond Sponge


115 g butter
115 g (135 ml) Huletts Castor Sugar
115 g finely chopped dark chocolate
3 ml (½ t) ground cinnamon
4 extra-large eggs, separated
250 g ground almonds

For the icing:

1 x 250 g Huletts Chocolate Flavoured Icing Sugar
3 ml (½ t) ground cinnamon
100 g (250 ml) cocoa powder
250 g butter
250 g fresh raspberries (optional)

  1. Preheat the oven to 165 ºC.
  2. Cream the butter and half the castor sugar until pale and fluffy; add the egg yolks, one at a time and set aside.
  3. In a separate bowl whisk the egg whites and the other half of the castor sugar to a stiff meringue.
  4. Gently fold the meringue into the creamed butter, followed by the ground almonds, chocolate and cinnamon.
  5. Pour mixture into a lined cake tin and bake for 35 minutes.
  6. Remove from oven and allow to cool.

To make the icing:

  1. Mix the chocolate icing sugar with 60 ml (¼ cup) of boiling water, cocoa powder and butter and beat until smooth and fluffy.
  2. Cover the cooled cake with the icing and decorate with fresh raspberries.