Gluten Free Chocolate Indulgence Cake

250g salted butter plus extra for greasing

250g dark chocolate, chopped

1 tbsp strong coffee powder

6 large eggs, separated

250g caster sugar

60g cocoa powder, sifted

Selection of your favourite fruits

200ml crème fraiche (could use whipped cream or Greek yoghurt)

Preheat the oven to 180C, gas mark 4. Crease and line the springform cake tin.

Put the chocolate and the butter in a heatproof bowl over a pan of simmering water.

Once melted, stir until smooth.

Mix the coffee powder with 50ml of boiling water and set aside.

Using an electric mixer, whisk the egg yolks with the sugar in a large bowl until pale and thick.

Stir in the chocolate mixture, the coffee and the cocoa powder.

Whisk the egg whites in a separate bowl until they form stiff peaks. Folk this carefully and gradually into the chocolate mixture.

Pour into the cake tin and bake for 35 to 40 minutes until risen, cracked and a slight wobble in the centre. Leave to cool in the tin on a wire rack – the centre will sink.

When cool, decorate with the crème fraiche and fruits of your choice.