Ingredients

• 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

Directions

• 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.