Go on indulge yourself! Try this delicious gluten-free chocolate cake made with dark chocolate, vanilla and natural yogurt and served with fresh raspberries and a light dusting of icing sugar
125g (4oz) plain chocolate, broken up
125g (4oz) butter, at room temperature
100g (3½oz) light muscovado sugar
100g (3½oz) golden caster sugar
2 medium eggs, lightly beaten
100ml (3½fl oz) natural yogurt
1 teaspoon vanilla essence
200g (7oz) stoneground brown rice flour
1½ level tsps gluten-free baking powder
1 level tsp bicarbonate of soda
200g (7oz) raspberries
1-2 tbsps icing sugar, sieved
20cm (8in) spring-form tin, greased and lined with baking parchment
The cake may sink if you take it out of the oven too soon – don't worry, it still tastes scrummy. Try filling it with fruit and serving as a pud
Set the oven to 180°C/Gas Mark 4.
Put the chocolate into a heatproof bowl and microwave on High for 2 mins. Stir to check the chocolate has melted. Microwave for 30 seconds longer if needed. (Alternatively, put chocolate in a bowl over a pan of simmering water, until it melts.)
Cream the butter and sugars together, until light and fluffy. Gradually whisk in the eggs, add the chocolate, then mix in the yogurt and vanilla essence.
Fold in the flour, baking powder and bicarbonate of soda until combined. Spoon the mixture into the tin. Bake for 45 mins, then turn off the heat and leave the cake in the oven for 45 mins, to cool slowly.
Arrange raspberries on top of cake and dust with icing sugar. Cut into slices to serve.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.