Flourless chocolate and raspberry cake

1. Preheat oven to slow, 150°C. Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
   
2. In a small bowl, blend cocoa with water until smooth.
   
3. In a medium heat-proof bowl, combine dark chocolate and butter. Place over a saucepan of gently simmering water, stirring until melted.
   
4. Remove from heat. Blend in cocoa mixture, almond, sugar and yolks. Fold in raspberries.
   
5. In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture.
   
6. Pour mixture into prepared pan. Bake for 1 hour 45 minutes until a skewer comes out clean when tested.
   
7. Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely. Serve in wedges with whipped cream and raspberries.