Step 1

Preheat oven to 200°C, grease and line the base of a 22cm cake pan.

Step 2

Melt dark chocolate in a heatproof bowl over a pan of gently simmering water (don't let bowl touch the water), then set aside to cool slightly.

Step 3

Beat butter and sugar until pale and light, add egg yolks one at a time, beating well after each addition, then stir in melted chocolate, vanilla and almond meal. Whisk eggwhites until stiff peaks form, fold a little of the eggwhite into the cake mixture to lighten it, then carefully fold in the remaining eggwhite. Spoon into cake pan and bake for 10 minutes.

Step 4

Reduce oven temperature to 170C and bake for 7-10 minutes. The centre of the cake will be quite molten. Cook for longer if preferred. Set aside to cool for 5 minutes before turning out.

Step 5

Meanwhile, to make the sauce, place white chocolate in a medium bowl. Heat cream in a pan until just before it comes to the boil, pour over chocolate and stir until smooth, then stir in the vanilla.

Step 6

Cut the warm chocolate cake into wedges, pour over the sauce and garnish with raspberries.