Gluten-free chocolate cake with strawberries and raspberries

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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
  1. Preheat the oven to 180C/Gas4 and line a 20cm x 10cm deep loose-bottomed cake tin.
  2. Melt the butter and chocolate in a bowl, stirring occasionally.
  3. Whisk the egg yolks with half the sugar in a large bowl until pale, thickened and doubled in volume.
  4. 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.
  5. You should have a stiff, glossy mix.
  6. Fold the melted chocolate and butter into the egg yolk and sugar mixture, followed by the egg white mix in two goes.
  7. Pour the complete mixture into the prepared tin and bake for 60-75mins.
  8. Once the cake has cooled, remove from the tin, then spoon the crème fraiche in to fill the sunken centre of the cake.
  9. Add the strawberries, raspberries and a few mint leaves.
  10. Dust over a little icing sugar.

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