For the cake
3 tbsp cocoa powder
3 tbsp lactose free cream
225g/8oz caster sugar
175ml/6fl oz boiling water
225g/8oz salted butter, cut into cubes, plus extra for greasing
6 free-range eggs, separated
1 tsp instant coffee powder
2 tsp vanilla extract
For the topping
200ml/7fl oz lactose free cream
255g/9oz blueberries, raspberries, strawberries
1 tbsp cocoa for dusting
Icing sugar, to dust
Preheat the oven to 180C/350F/Gas 4.
For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment.
Blend the cocoa, lactose free cream and sugar in a food processor until a fine powder forms. Add the boiling water, lactose free butter, egg yolks, coffee powder and vanilla extract and blend until well combined.
In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.
Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean.
Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours.
To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the lactose free cream on top, then scatter over the berries. To decorate, sprinkle cocoa over the top, or dust with icing sugar.
Recipe adapted from: Good Food