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Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Line a deep 20cm cake tin with baking paper. Heat the raspberries and 50g sugar in a pan with 1 tbsp water until broken down, then simmer for 6-7 minutes until jammy. Set aside. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool.
Beat the butter and remaining 100g sugar until light and fluffy. Beat in the eggs, then the almonds, flour and cocoa. Add the soured cream. Fold in the chocolate until everything is just combined.
Pour half the mixture into the prepared tin, then pour the raspberry compote into the middle, spreading it out but leaving a 2cm border clear around the edge. Cover with the remaining chocolate mixture and bake for
35-40 minutes until cooked.
Cool completely in the tin. Remove from the tin and dust with cocoa powder and sprinkle with freeze-dried raspberries. Serve with crème fraîche, if liked.