Categories: May

Ingredients

• 200g quality dark chocolate
• 200g unsalted butter, softened
• 400g caster sugar
• 5 eggs
• 110g plain flour, sifted
• 400g cream cheese
• 1 tsp vanilla extract
• 120g fresh raspberries

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and line a 30 × 20cm rectangular cake tin. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

2. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan.

3. In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Push the raspberries into the top and bake for 40-45 minutes. Allow to cool, then cut into squares.

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