Grease a 20 cm spring-form cake tin with coconut oil and line the base with nonstick baking paper.
Place all the ingredients in a food processor or blender and blitz to a smooth batter, then spoon the mixture into the prepared tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until a skewer inserted into the centre comes out clean.
Leave to cool slightly in the tin, then turn out on to a wire rack and leave to cool completely before serving.
Sift with cocoa powder and serve with a few raspberries.
Notes / Tips / Wine Advice:
For chocolate mousse,
melt 225 g chopped gluten-free plain dark chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add 10 g (⅓ oz) butter, 1 tablespoon brandy (optional) and 3 large egg yolks, one at a time, stirring until combined. Leave to cool slightly. Whisk 3 egg whites in a large clean bowl until just stiff. In a separate bowl, beat 150 ml double cream until lightly whipped, then fold the cream and egg whites into the chocolate mixture. Spoon into 6 small glasses or ramekins and chill for at least 1 hour before serving.Calories per serving 383
