Gluten Free Chocolate Cake

4 oz (125 g) semi-sweet chocolate

½ cup (125 ml) butter

¾ cup (175 mL) sugar

3 eggs

1 tbsp (15 mL) instant coffee dissolved in 2 tsp (10mL) water

½ cup (125 mL) cocoa powder

4 cups (1L) fresh raspberries

2 cups (500 mL) whipped cream

Cooking spray

Preheat oven to 375°F (190°C). Spray an 8 inch (20 cm) pan with cooking spray, line with parchment paper and spray paper.

In a medium bowl, combine chocolate and butter. Microwave on high for 1 minute; stir and then microwave at 30 second intervals, stirring after each set time until chocolate and butter are melted and smooth. Whisk in sugar until well combined. Add eggs, one at a time and whisk until just combined. Whisk in dissolved coffee and cocoa powder. Pour batter into prepared pan. Bake 20-25 minutes or until toothpick inserted into the center of cake comes out clean. Cool cake for 5 minutes. Turn cake out onto serving plate, remove parchment paper, and let cool completely. To serve, heap with raspberries and a dollop of whipped cream.

Makes 8-10 servings

Nutrients per serving:

Calories: 350.2
Carbohydrates: 32.3 g
Fat: 25.3 g
Protein: 4.5 g
Sodium: 104.1 mg
Fibre: 5.4 g