This is a delicious cake that you’ll want to eat even if you aren’t gluten intolerant. Usually, people who can’t eat gluten are forced to settle for iffy-tasting cakes, but this one will make a lot of folks out there happy!

Preheat the oven to 180°C.

Line the base and sides of a 20 cm spring-form cake tin with greaseproof paper.

Melt chocolate and butter in a bowl over a pan of simmering water.

Whisk egg yolks with half the castor sugar until colouring becomes pale.

Beat egg whites with the remaining castor sugar until stiff peaks form.

Fold the chocolate mix into the egg yolks.

Fold a third of the egg whites into the chocolate mixture and then fold in the rest.

Place in the middle rack of the oven for 20 minutes.

Remove and allow to cool. You can either ice with a chocolate ganache or just dust with icing sugar and top with fresh strawberries.