Gluten-free chocolate cake with berries

Gluten-free chocolate cake with berries recipe by Berry World

A great mixed berry cake recipe. This is a classic recipe that is very easy and brilliant for people with or without wheat intolerances. This gluten-free chocolate cake is wonderfully rich, so the strawberries and raspberries cut through that perfectly.

Gluten-free chocolate cake with berries

Gluten-free chocolate cake with berries

Servings 10
Author Berry World


  • 250 g unsalted butter, diced
  • 250 g dark chocolate, broken into pieces
  • 5 medium free-range eggs, separated
  • 250 g golden caster sugar
  • 200 ml crème fraiche
  • half a punnet of strawberries, hulled and chopped
  • a handful of raspberries
  • a sprig of mint
  •  icing sugar, to decorate


  1. Preheat the oven to 180°C/Gas Mark 4 and line a 20x10cm (8x4in) deep loose-bottomed cake tin.

  2. Melt the butter and chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally. While the chocolate is melting, whisk the egg yolks with half the sugar in a large bowl, until pale, thickened and doubled in volume.

  3. In a separate bowl, with clean whisks, whisk the egg whites until stiff, then gradually beat in the remaining sugar, 1 tablespoon at a time, whisking after each addition. You should be left with a stiff, glossy mix.

  4. Fold the melted chocolate and butter into the egg yolk and sugar mixture, followed by the egg white mix in batches. Pour the mixture into the prepared tin and bake for 1 hour-1 hour 15 minutes, or until a skewer inserted in the centre comes out with just a few moist crumbs clinging to it. Leave the cake to cool in the tin. It will sink in the middle, but this is completely normal.

  5. Once cooled, remove from the tin, then spoon in the crème fraiche to fill the sunken centre of the cake. Finally, pile on the berries and a few mint leaves. Dust over a little icing sugar.

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