Ingredients

Steps

• Preheat the oven to 170°C and butter a 23cm square cake tin.
• Melt the chocolate and butter together and allow to cool slightly.
• Whisk the eggs until thick, add sugar gradually, and beat until glossy.
• Mix in the melted chocolate and fold in the flour, baking powder, and salt.
• Pour half the mixture into the tin, scatter raspberries, and cover with remaining batter.
• Bake for 40 minutes until the surface is set.
• Rest on a wire rack for 20 minutes before cutting into squares once cold.