- Preheat the oven to 180°C/350°F/gas mark 4.
- Line the base of the tin with parchment paper and brush the sides with a little melted butter, followed by a dusting of ground almonds.
- Place the chocolate and the butter in a heatproof bowl over a pan of simmering water or in a low oven. Use an electric whisk to beat the egg yolks with the sugar until pale, light and soft. When the chocolate and butter mixture has melted, add to the creamed mixture and mix well to combine. Stir in the single cream and the ground almonds.
- In a large, scrupulously clean bowl beat the egg whites until stiff peaks form. Very gently fold the egg whites, a third at a time, into the chocolate mixture. Next, gently fold in the raspberries. Pour into the prepared spring-form tin.
- Bake in the oven for about 25–30 minutes. The sides should be cooked but the centre should be slightly underdone.
- Leave the cake to cool completely in the tin before turning out. Serve a little slice with softly whipped cream and a few extra fresh raspberries.
Per serving: 358 kcals, 28g fat, 11g saturated fat, 20g carbohydrate, 0.08g sodium, 72mg calcium
Please note the image above is for illustrative purposes only, and is not an original photograph of the dish described.
Extracted from: Healthy Gluten-Free Eating by Darina Allen with Rosemary Kearney (Kyle Cathie, £12.99) with photography by Will Heap.