INGREDIENTS:
200g/8oz unsalted butter
100g/4oz dark chocolate chips
200g/8oz plain chocolate chips
5 eggs separeted
2 tbsp soft dark brown augar
100g/4oz ground almonds
200g/8oz raspberries, plus extra to garnish
cocoa powder for serving
INSTRUCTIONS:
1. Preheat the oven to 180*C/350*F/gas mark 4.
2. Grease an 8 in. cake tin and line it with baking parchment.
3. Melt the butter and chocolate together in the microwave until smooth and glossy. Cool slightly.
4. Beat in the egg yolks and sugar until smooth.
5. Add the ground almonds and stir gently to combine.
6. Whisk the egg whites until stiff and fold into the chocolate mixture with the raspberries.
7. Pour into the tin and bake for 30-40 minutes until a skewer comes out clean with a few moist crumbs.
8. Leave to cool in the tin.
9. Garnish with more raspberries and a sprinkle of cocoa powder and serve with custard, ice cream, or just cream.
Source: Laura's Gluten Free Kitchen
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