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.

　　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. 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. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.

　　From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press