1.Preheat oven to 180°C. Lightly spray a deep 20cm round cake pan with oil; line the base and side with baking paper.
2.Beat eggs and sugar in a medium bowl with an electric mixer for 8 minutes or until thick and fluffy.
3.Meanwhile, triple-sift flour, cornflour, cocoa, ground nuts and cream of tartar onto baking paper, returning any nuts in sieve to flour mixture.
4.Sift flour mixture over egg mixture; fold ingredients together using a large metal spoon or balloon whisk. When almost combined, pour hot water around the edge of the bowl; carefully fold until just combined. Pour mixture into pan.
5.Bake for 20 minutes or until cake springs back when touched lightly in the centre. (Cake will have a slightly cracked appearance on the surface). Turn cake, top-side up, onto a baking paper-covered wire rack to cool.
6.Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl); stir until chocolate melts. Remove from heat and cool slightly.
7.Drizzle cake with chocolate, top with raspberries. Cut cake into 10 equal slices to serve.
Cake is best eaten on the day it is made.Note