|400 g||dark chocolate, broken into pieces|
|300 g||unsalted butter, cut into pieces|
|100 g||plain flour|
|2||pinch of salt|
|150 g||fresh or frozen raspberries|
- Preheat oven to 190°C.
- Place chocolate, butter and sugar into mixing bowl and melt for 5 minutes, at 60°C on speed 2. Don't be concerned if the sugar doesn't dissolve, just make sure the chocolate and butter have melted.
- Add flour, a pinch of salt and eggs and mix for 15 seconds on speed 4.
- Pour into a lined 20 cm round cake tin and bake for 20-30 at 190ºC minutes or until the edges have come away from the sides of the tin and a skewer tests almost clean.
- Garnish with raspberries before serving.