A sponge-like gluten free chocolate cake made with chocolate, butter, eggs and sugar served with fresh raspberries and mint.
Preheat the oven to 180'C.
Seperate the eggs. Whisk the egg whites to soft peaks. Whisk the egg yolks and the sugar together until pale and fluffy.
Bring a pan of water to a simmer. Break the chocolate into a heatproof bowl. Add the butter to the bowl and then place the bowl above the water and allow to melt. Once melted, remove from the heat and allow to cool slightly before adding the egg yolks. Combine and then gently fold in the egg whites.
Using the 10g butter, coat the inside of a cake tin, dust with the cocoa powder and then add the cake mix to the tin. Transfer to the oven and bake for 35 minutes or until the cake is firm in the middle.
Pick and chop the mint leaves and then combine with the raspberries and the icing sugar.
Serve the minted raspberries alongside a slice of the chocolate cake.
«Try adding some alcohol like Baileys or Grand Marnier to the cake mix to vary the flavour.»