Yes folks this really is chocolate heaven on a plate, covered in raspberries.
You sure are in for a gluten free treat! Who said gluten free food was bland...? I challenge them not to want to wholf down this whole slab of stodgey chocolate goodness.
For this you will need the following...
Preheat oven to 350f or 177c
200g Dark unsweetened chocolate (I used Green and Blacks Cooks Organic)
200g Unsalted butter
4 large eggs (separated - put whites in one bowl, yolks in the other)
200g Caster sugar
2 packs of raspberries
First of all spray a 9inch baking pan with cooking spray and dust lightly with cocoa powder. This will stop the cake from sticking.
Now melt the chocolate and butter together using a double boiler.
While that's melting away... your kitchen will start to smell like chocolate heaven. Try to ignore this and plod away with the task in hand.
Whisk the egg yolks and half the sugar until fluffy and smooooooth. Smooth like George Clooney.
Now whisk the egg whites and sugar until stiff peaks form, or you can turn the bowl upside down over someone's head and no fluff will fall! (great trick)
By now, the chocolate and butter should have melted.... cool a little bit.
Now fold the chocolate goop into the egg yolks and then pour that into the egg whites. incorporate by folding fast. Don't worry if they curdle a bit.
Pour into your baking pan and 'tap tap tap' on the counter to level out.
Bake in the centre of a preheated oven for 40 mins.
You will know it's done when the middle is springy to the touch and the top has gone hard and cracked a bit.
Wait to cool before turning out. Cover in raspberries and sprinkle with icing sugar.