400 g plain chocolate

125 g unsalted butter

5 medium free-range eggs -- separated

125 g caster sugar

142 ml double cream

--- To Serve --- icing sugar -- to dust 225 g fresh raspberries or frozen raspberries -- defrosted

250 g mascarpone cheese

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 25cm/10 in round loose-bottomed cake tin.

2. Break the chocolate into a bowl and add the butter. Stand the bowl over a saucepan of simmering water and heat until melted (don’t allow the chocolate to overheat or boil).

3. In a clean bowl, whisk together the egg yolks and caster sugar until thick and pale.

4. In a separate bowl, whisk the egg whites until stiff.

5. Add the chocolate mixture to the egg yolks, then add the cream and mix well together. Carefully fold in the egg whites.

6. Pour the mixture into the prepared tin and bake for 25 minutes. Don’t be alarmed if the cake still seems wobbly when you remove it from the oven - it sets as it cools.

7. When the cake is cold, dust it with icing sugar, and serve with the raspberries and mascarpone.