Gluten-Free Chocolate Cake with Strawberries and Raspberries

method:

• Preheat the oven to 180C/350F/Gas 4 and line a 20 x10cm deep loose-bottom cake tin. Melt the butter and chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally. While the chocolate is melting, whisk the egg yolks with half the sugar in a large bowl, until pale, thickened and doubled in volume.
• In a separate bowl, with clean whisks, whisk the egg whites until stiff, then gradually beat in the remaining sugar, 1 tablespoon at a time, whisking for about 20 seconds with each addition. You should by the end have a stiff, glossy mix.
• Fold the melted chocolate and butter into the egg yolk and sugar mixture, followed by the egg white mix in two goes. Pour the complete mixture into the prepared tin and bake for 60-75 minutes or until a skewer inserted at the centre comes out with just a few moist crumbs clinging to it. Leave the cake to cool in the tin (it will sink in the middle, but this is completely normal).
• Once the cake has cooled, remove from the tin and then spoon the crème fraîche in to fill the sunken centre of the cake. Finally pile on the strawberries, raspberries and a few mint leaves. To finish, dust over a little icing sugar.