Special Diet

Chocolate Raspberry Cake

cook 30 mins
Tags: Gluten free
  • oil, for greasing
  • 8 eggs, separated
  • pinch of salt
  • 400 g (13 oz) plain dark chocolate
  • 150 g (5 oz) unsalted butter
  • 50 g (2 oz) caster sugar
  • 225 g (7½ oz) crème fraîche
  • grated rind of 1 orange
  • 375 g (12 oz) raspberries
  • icing sugar, for dusting
  • Grease 2 x 18 cm (7 inch) round cake tins.
  • Whisk the egg yolks with the salt.
  • Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water. Leave the melted chocolate to cool for 2–3 minutes, then fold in the egg yolks.
  • In a grease-free bowl, whisk the egg whites to stiff peaks, then gradually whisk in the sugar.
  • Fold the egg whites into the chocolate mixture and pour into the prepared tins. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes, then remove from the tins and leave to cool.
  • Meanwhile, mix together the crème fraîche and orange rind.
  • Spread the orange cream over one of the cakes and top with one-half of the raspberries. Place the other cake on top and decorate with the remaining raspberries. Dust with icing sugar to serve.
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