Cake

Butter, softened  ½ cup

Sugar, granulated 2/3 cup

Eggs, 4

Almond flour, toasted  130g (1 ¼ cups)

Dark Chocolate (at least 70%) 110g

Red Wine Raspberry Sauce

Red wine ¼ cup

Sugar, granulated ¼ cup

Raspberries (fresh or frozen) 4 cups

Lemon juice 2Tbs

Corn starch 2 Tbs

Cinnamon  1 tsp

1. Simmer all ingredients for the raspberry sauce. Strain well through a fine chinois. Some seeds will remain. Chill and use within a week.

2. Using the paddle attachment on your mixer, mix the butter and sugar together on medium speed for one minutes. Slowly, add one egg at a time, beating for a minute between additions. Meanwhile, chop up the chocolate and melt it in a bowl over a hot water bath, stirring, until melted. Set aside.

3. Add the almond flour and mix just until incorporated. Add the melted chocolate and mix on low speed until fully mixed. Scrape bowl well with a rubber spatula before pouring into a greased and papered springform pan. 

4. Place into a preheated 350F oven for about 40-45 minutes, or until not jiggly in the centre. A toothpick should come out almost clean. Let rest and set overnight at room temperature. Slice and serve with Red Wine Raspberry Sauce.

This recipe yields one 6-in round springform pan.