Triple tested: Chocolate and raspberries are just made for each other. Go on, forget the cals - it's the weekend! Brought to you by Essentials magazine.
Ingredients
- 175g self-raising flour
- ½ tsp baking powder
- 175g caster sugar
- 175g butter, at room temp
- 3 organic free-range eggs, beaten
- 2-3tbsp milk
- 100g white chocolate, cut into chunks
- 150g raspberries, defrosted if frozen
- 2tbsp cocoa powder
- 100g dark chocolate, cut into chunks
To serve
- 200ml double or whipping cream, softly whipped
Method
- Heat oven to 180°C (gas mark 4). Grease and line a 20cm square baking tin (the baking parchment should come up above the tin).
- Sieve flour and baking powder into a bowl, and stir in caster sugar. Add butter and eggs, and beat together using an electric whisk until the mix is light and falls from the beaters -you may need to add 2-3 tbsp milk to get the right consistency.
- Spoon half the mix into another bowl and add the white chocolate and 100g of the berries; mix until the berries begin to break, then set aside. Sift the cocoa powder into the remaining plain mixture, then fold in the dark chocolate chunks.
- Spoon the mixtures into the prepared tin, alternating colours. Drag a fork or skewer through the mix to marble the colours, scatter over the remaining berries and lightly press into the mix.
- Bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly, remove from the tin and slice into portions. Serve warm with whipped cream.