Preheat the oven to 170'C.
Crack the eggs into a large mixing bowl, and mix with the sugar. Do not over-beat the eggs: the caster sugar needs to be dissolved, but it is not necessary to aerate the eggs.
Dice the butter, and break the chocolate into small pieces, if necessary. Combine together in a heat-proof bowl, and sit over a pan of hot water, and allow to melt.
When the butter and chocolate are completely melted, stir together until smooth. Allow to cool for about 5 minutes, before mixing in the eggs.
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 has a few cracks on its surface.
Alternatively, the chocolate torte can be baked in indivdual ramequins, to be served still warm. Smaller torte should take about 20-25 minutes to bake.
Allow to cool down completely before serving.
Sprinkle the raspberries with icing sugar, and allow to sit until needed.
«In order to slice this chocolate torte easily, keep chilled in the refrigerator until needed, and warm a knife in hot water before slicing.»
A dense and rich chocolate treat that will tickle your toes: this torte lives up to its name! It is not only gluten-free, it is rich and moist, and a real treat. A little goes a long way, but who can resist chocolate?