Feyzan’s Chocolate Torte with Crème Fraîche & Berries

Melt the butter and chocolate in a bain marie (or a glass bowl placed just above gently simmering water). Leave to one side to cool.

Beat the egg yolks and caster sugar together until creamy, then stir in the melted chocolate.

Beat the egg whites until stiff and spoon half into the cake mixture. Fold in gently, then add the remaining egg whites and fold in until combined.

Pour into a 24 cm. (9½") tin, place on a baking tray and bake at 180°C for about 45 minutes or until the centre of the cake feels just set.

Leave to cool - it will sink down but don’t panic, this gives a nice indentation for the topping.

When cool, run a knife around the sides and turn out.

Spoon the crème fraîche onto the centre of the torte, swirling it nicely to the sides. Pile on the strawberries, blackberries and blueberries. Pack plenty of fruit onto the top - you need a good helping of the fruit with the torte.

Lovely served with strawberry or raspberry coulis.

Keeps well in an airtight container for up to 3 days, before using.