THE BEST FLOURLESS CHOCOLATE CAKE

This cake is so easy to make yet impressive, insanely delicious, wheat free and totally bad for you.
NOTE: this HAS to chill for at LEAST 4 hours!

For batter

12 oz semisweet chocolate, chopped
1 1/2 sticks unsalted butter
4 large eggs
1/2 cup sugar

For sauce

(I didn't make the sauce, I just used a mesh strainer to sprinkle powdered sugar on it, then made whip cream.)

10-oz package frozen unsweetened raspberries, thawed
1/4 cup sugar

Accompaniment: unsweetened whipped cream

Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.

Make batter:

Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
Cool slightly.
Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.

Make sauce:

Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.

Remove cake from pan:

Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
Bring cake to room temperature. Serve with sauce and whipped cream.
NOTES
Don't despair if the cake stubbornly refuses to come out of the pan. You may need to help it along by prying it out gently with the tip of a paring knife.
This cake is better if made a day ahead. Both cake and sauce keep 2 days, covered and chilled.

Home-made veggie sausages

I am a massive Delia Smith fan and this is just basically copy and pasting her "Cheese and Herb Sausages" recipe, which is one of my all-time favs. I've renamed them in the title because the recipe is super easily adapted to a vegan or meat version or whatever you fancy.

The original recipe goes as follows:

4 oz (110g) mature Cheddar, grated
2 teaspoons chopped fresh mixed herbs
5 oz (150g) fresh breadcrumbs (white or wholemeal)
1 medium onion, peeled and grated
3/4 teaspoon dry mustard powder
1 large egg yolk
salt and freshly milled pepper

For coating and frying:
1 oz (25g) breadcrumbs
1 oz (25g) parmesan, grated
1 large egg white, lightly beaten
2 tablespoons groundnut or other flavourless oil for cooking

Basically, you mix it all the sausage ingredients together and form sausages out of them. then you dip them in egg white and then in the breadcrumbs and parmesan. fry them at medium heat on all sides.

The trick in this recipe is the fresh breadcrumbs and grated onion. It is therefore important that you make breadcrumbs freshly yourself and that you do grate the onion. they are your base for shaping and taste. The eggs are leave-it or take-it in this recipe and not at all important.

All the other ingredients are replaceable and open to experiment. When I make these for vegans, I replace the cheese with some tofu and marmite. If I'm out of fresh herbs, I use dried ones. I have added grated carrot, mushroom paté or apple.

Delia advises to have them with fruit chutney but I usually have them for dinner with a lentil salad or something alike. I make them for kids parties a lot, too, as they are cheap as chips and easy to make in large quanities.