Flourless chocolate mousse cake

Light and airy, like mousse!- this is gluten and grain free as long as your chocolate is free from it

Ingredients

125g unsalted butter, plus more for greasing the cake tin

250g dark chocolate, finely chopped

6 large eggs, separated

¼ cup rice malt syrup- you could use maple or honey

Method

Preheat the oven to 160°c. Butter the bottom and sides of a 20 cm springform cake tin. Set aside.

Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Or use the double boiler method. Let cool slightly. Whisk in egg yolks.

In medium or large bowl, beat egg whites until soft peaks form. Add the syrup a little at a time, and continue beating until glossy stiff peaks form. Fold ½ of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

Pour batter into the greased cake tin, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature with sweetened vanilla whipped cream or ice cream and berries.