Hazelnut, chocolate and raspberry cake recipe
 A decadent chocolate cake that would work for dessert as it’s served with fresh raspberries and chocolate cream. 200g/7oz salted butter, softened350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped125g/4½oz plain flour 1½ tsp baking powder 300g/10½oz fresh raspberries, plus 2 tbsp to serve 2 tbsp sumac 250g/9oz dark chocolate, broken into pieces 200g/7oz salted butter, softened 350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped 125g/4½oz plain flour 1½ tsp baking powder 300g/10½oz fresh raspberries, plus 2 tbsp to serve 2 tbsp sumac 250g/9oz dark chocolate, broken into pieces 130g/4½oz almond butter 100g/3½oz unsalted butter, softened130g/4½oz icing sugar 80g/3oz dark cocoa powder20–80ml/¾–2½fl oz full-fat milk, to loosen ¼ tsp sumac 130g/4½oz almond butter 100g/3½oz unsalted butter, softened 130g/4½oz icing sugar 80g/3oz dark cocoa powder 20–80ml/¾–2½fl oz full-fat milk, to loosen ¼ tsp sumac Method To make the cake, preheat the oven to 190C/170C Fan/Gas 5.Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac.Slice the cake and serve with the raspberries and the chocolate cream. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac. Slice the cake and serve with the raspberries and the chocolate cream. Slice the cake and serve with the raspberries and the chocolate cream.