Preheat oven at 160 degrees centigrade.
Melt 100g of dark chocolate with 60g of butter (I use salted butter) and set aside.
Beat 3 eggs with 110g of sugar till pale and frothy.
Add 50ml of cream (or coconut cream) to the melted chocolate and mix it in with the eggs.
Shift 25g of Dutch cocoa (unsweetened) with 30g of gluten free flour and add to the bowl.
Mix well and pour into a lined cake pan.
Bake for approximately 20 minutes. (each oven is different)
The top of the cake should look crusty and when you shake the pan, the cake should not move (not runny in the middle).
Serve with coconut yogurt and fresh raspberries.
