Preheat the oven to 180° Celsius

Place the chocolate and butter into a glass bowl and melt in the microwave *

Place the egg yolks and the fructose into a large mixing bowl and whisk to ribbon stage

Add the melted chocolate and whisk to combine completely

Sift the flour and salt into the chocolate mixture and fold in until completely combined

Place the egg whites into a mixing bowl and whisk until they form soft peaks

Add a third of the egh whites into the batter and whisk gently to combine

Gently fold in the rest of the egg whites in two lots to combine

Pour the batter into a lined 23cm spring-form tin

Bake for 20 minutes and remove from the oven

Leave to cool for 10 minutes in the tin before turning out

Serve with fresh berries and cream