Strawberry fields

Chocolate and Raspberry Torte
Serves 6

75g unsalted butter, plus extra for greasing
100g raspberries
75g plain chocolate, broken into chunks
2 eggs, separated
50g caster sugar
25g ground almonds
25g cocoa powder
25g plain flour
142ml whisked double cream or crème fraiche, to serve
extra raspberries and mint leaves, to garnish (optional)
icing sugar, to garnish (optional)

1. Preheat the oven to 180C/350F/gas mark 4. Butter the base and sides of an 18cm/7-inch loose-bottomed cake tin and line with baking paper.
2. Mash the raspberries with a fork and press through a sieve to extract as much juice as possible. Discard the solids.
3. Melt the chocolate and butter together in a heat-proof bowl over a pan of simmering water, stirring. (Or you can do this in a microwave, but be careful not to overheat it.)
4. Whisk the egg yolks and sugar until pale and creamy, add the ground almonds, melted chocolate, sieved raspberries, then sift in the cocoa and flour. Fold together gently.
5. In a separate bowl, whisk the egg whites until they form stiff peaks and fold into the chocolate mixture. Spoon into the tin and bake for 25 minutes or until risen and firm.
6. Cool on a rack in the tin before removing onto a serving plate. Serve with the whisked cream, and garnish each individual slice with extra raspberries and mint sprigs, if using. Dust with icing sugar to finish it off.