Gluten-Free Chocolate Cake

Separate the egg yolks from the egg whites.

Preheat the oven to 180°C (350°F).

In a microwave-safe bowl, combine 200 grams dark chocolate and 150 grams butter, then melt in the microwave in 30-second intervals, stirring between each, until completely melted and smooth.

Gradually add the egg yolks, maple syrup, vanilla extract, and almond flour to the melted chocolate and butter, stirring continuously until fully combined.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold half of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites carefully until no white streaks remain.

Line a springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaking, then pour the cake batter into the pan and smooth the top.

Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Dust the top with cocoa powder and decorate with fresh strawberries and blueberries.