Gluten-free Chocolate cake

This flourless chocolate cake is so awesomely delicious we've forgotten flour even existed. It's refined sugar free, the perfect showstopper and banging with a cuppa tea. If you want to make it vegan just substitute butter for vegan margarine and you can find out how to substitute eggs here.

1. Grease and line an 8" spring form cake tin

2. Preheat over to 180c/160c fan

3. Melt the chocolate and the butter together over a bain-marie until smooth

4. Separate 5 eggs and reserve egg white for later. Whisk you 6th whole egg in together with the 5 egg yolks, maple syruo & vanilla extract.

5. Stir in the ground almonds

6. Whisk the egg whites until soft peaks and then gently fold into the chocolate batter.

7. Pour batter into the prepared cake tin and bake for 45 mins.

8. Remove form the over and let the cake cool, in it's tin, on a wire rack.

9. Whilst the cake is cooling whisk all the icing ingredients  together and spread over the cooled cake. Top with raspberries.