Ingredients

Steps

• Line a 20cm spring-form tin with greaseproof paper and preheat oven to 180°C.
• Melt the chocolate and butter together in a bowl over simmering water.
• Whisk egg yolks with 2 tablespoons of sugar and stir in the chocolate mixture.
• Beat egg whites with remaining sugar until stiff and fold into the chocolate base.
• Pour mixture into the tin and bake for 20 minutes.
• Blend raspberries, icing sugar, and water until smooth, then sieve if desired.
• Serve cake slices over the sauce garnished with reserved raspberries and mint.