175g unsalted lactose free butter, plus extra for greasing
100g good quality cocoa powder
200g caster sugar
3 medium eggs, separated
65g gluten free self raising flour
2 tbsp lactose free double cream
Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
Place 50g/6oz of the cocoa, plus the lactose free butter, lactose free cream and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
Whisk the egg yolks into the cocoa mixture, then add the gluten free flour and the remaining cocoa.
Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top.
Leave to cool, then run a knife around the sides and remove from the tin.
Dust with icing sugar and serve warm with lactose free custard or ice cream or cold with lactose free cream.
Recipe adapted from: Good Food