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Dense, fudgy and naturally gluten-free. Serve with whipped cream and raspberries.
One 20 cm tin 200 g dark chocolate 150 g butter 150 g sugar 4 eggs, separated 1 tbsp cocoa powder 1 pinch of salt
1. Melt chocolate and butter gently together and let cool slightly. 2. Whisk in half the sugar and the egg yolks, then the cocoa. 3. Beat the egg whites with the salt, adding the rest of the sugar, until stiff peaks form. 4. Fold the whites into the chocolate in two batches. 5. Bake in a greased, lined tin at 170 °C for about 25 minutes. The centre should still be soft. 6. Cool completely before unmoulding – it will sink a little, that's the charm.