Ingredients
200 g unsalted butter, plus extra for greasing
200 g dark chocolate (70%)
6 large free-range eggs
250g of erythritol
60 g cocoa powder
1/2 tsp of salt
2 tsp of vanilla extract
200g raspberries
Directions
Preheat the oven to 160C.
Grease and line a 22 cm square cake tin
Melt the chocolate on a low heat then add in the butter turn the heat off and allow to melt.
Separate the eggs and whisk for a few minutes then add the erythritol to the yolks and whisk
again for another few minutes.
Add in the vanilla, salt and pour over the melted chocolate then fold in the whisked egg
whites. Pop in the baking tin and bake for 50 minutes, cut into bites, then top with the
Raspberries.
