Ingredients

• 200 grams (7 ounces) dark chocolate, chopped
• 250 grams (8 ounces) butter
• 1 3/4 cups brown sugar
• 4 eggs
• 1 1/3 cups plain (all-purpose) flour
• 1/4 teaspoon baking powder
• 1/3 cup cocoa, sifted
• 1 1/2 cups raspberries, fresh or frozen* (If using frozen raspberries there is no need to defrost them first. You can also use fresh or frozen blueberries.)

Instructions

1. Preheat the oven to 180°C (355°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine.
2. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30–35 minutes or until set.
3. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.