Gluten-free chocolate cake with strawberries and raspberries
Serves: 8-10
Ingredients
- 250g unsalted butter, diced
- 250g dark chocolate, broken up
- 5 medium eggs, separated
- 250g golden caster sugar
- 200ml crème fraiche
- half a punnet strawberries, hulled and chopped
- handful of Berry Jewel raspberries
- sprig of mint
- icing sugar to decorate
Method
- Preheat the oven to 180C/Gas4 and line a 20cm x 10cm deep loose-bottomed cake tin.
- Melt the butter and chocolate in a bowl, stirring occasionally.
- Whisk the egg yolks with half the sugar in a large bowl until pale, thickened and doubled in volume.
- In a separate bowl, whisk the egg whites until stiff, then gradually beat in the remaining sugar, 1 tbsp at a time, whisking for about 20secs with each addition.
- You should have a stiff, glossy mix.
- Fold the melted chocolate and butter into the egg yolk and sugar mixture, followed by the egg white mix in two goes.
- Pour the complete mixture into the prepared tin and bake for 60-75mins.
- Once the cake has cooled, remove from the tin, then spoon the crème fraiche in to fill the sunken centre of the cake.
- Add the strawberries, raspberries and a few mint leaves.
- Dust over a little icing sugar.
