This fully grown-up cake combines the luxury of dark chocolate and the sharpness of raspberries – a perfect marriage
- 200g (7oz) good quality dark chocolate (around 55% cocoa solids), broken into small pieces
- 200g (7oz) unsalted butter
- 4 large eggs, separated
- 200g (7oz) caster sugar
- 350g (12oz) raspberries
- You will need
- 23cm (9in) springform cake tin, greased and base-lined with baking parchment
Preheat oven to 180°C (160°C fan oven, 350°F, gas mark 4). Place the chocolate and butter in a large bowl over a pan of simmering water until melted. Meanwhile, whisk the egg yolks with half the sugar until thick, pale and creamy. In another bowl, whisk the egg whites until stiff peaks form, then gradually add the rest of the sugar until thick and glossy, like a meringue.
Fold the chocolate and butter mixture into the egg yolk mix, then gently fold this into the beaten egg whites. Pour into the tin, tap lightly to level the surface and bake in the centre of the oven for 35-40 mins until well risen. Remove and leave to cool in the tin.
When cold, invert onto a plate, remove the paper and arrange the raspberries on top or serve them on the side. Dust with icing sugar.
Top tip for making Flourless chocolate cake with raspberries
Research suggests that dark chocolate is rich in antioxidants, which can protect the heart and arteries from damage. That doesn't mean you can eat it all day, though!