To make this recipe gluten free use gluten free cocoa and baking powder.
To freeze: wrap cake in cling film or foil before freezing. Can be frozen for up to 1 month. Thaw before eating.
Carefully fold in ½ cup dark chocolate chips with the remaining beaten egg whites - being careful not to overmix.
Serve the cake sliced with fresh or frozen and thawed raspberries and lightly whipped cream. Altertively make a raspberry coulis and pour a little over the slice with a dollop of tural yoghurt or ice cream - check out the recipe below: