- 350g/12oz dark chocolate (55-60% cocoa solids)
- 250g/9oz unsalted butter
- 3 free range eggs
- 250g/9oz dark muscovado sugar
- 110g/4oz plain flour, sifted
- 1 tsp baking powder
- pinch of salt
- 175g/6oz fresh raspberries
- Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin.
- Melt the chocolate and butter together, then cool slightly.
- Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt.
- Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture.
- Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering.
- Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold.