Gluten-free dark chocolate cake

Instructions

1. Heat the oven to 180°C. Grease and line a 20-cm springform cake tin. Put the chocolate and butter into a heatproof bowl over a pan of simmering water, leaving for 5 min to melt. Stir until the mix is smooth and glossy.
2. Meanwhile, put the egg whites into the bowl of an electric mixer and whisk until stiff peaks form. Gradually whisk in the sugar. Keeping the whisk running, pour in the melted dark chocolate, liqueur and egg yolks. Whisk together until combined.
3. Pour the mixture into the tin and bake for 35–40 min until well risen. Leave to cool in the tin. Don’t worry if it sinks – it’s part of its rustic charm.
4. When completely cold, remove the cake from the tin, place on a cake stand and carefully arrange the raspberries on top. Sieve over icing sugar to decorate.