• 150 g butter (cubed)
  • 350 g dark chocolate (broken into pieces)
  • 225 g caster sugar
  • 2 eggs
  • 275 g plain flour
  • 1 tsp baking powder
  • 1 tblsp cocoa powder
  • 250 g frozen raspberries (don't defrost)
  • 1 tblsp cocoa powder (for dusting)


  • Preheat the oven to 160°C. Grease a deep baking tray with sunflower oil. Line with parchment paper, enough to hang over the sides. Oil the top of the paper too.
  • Melt the butter and 200g of the chocolate in a glass bowl over a pot of simmering water. Allow to cool slightly.
  • Sift together the flour, baking powder and cocoa powder.
  • Beat the eggs into the chocolate mixture then add the sifted flour.
  • Fold in the chocolate and raspberries.
  • Spread into the tin and bake for 30-35 minutes until just set.
  • Allow to cool before cutting into slices and dusting with cocoa powder.


Makes about 1 tray