raspberry chocolate fudge cake

Ingredients

• 185g butter
• 185g dark chocolate
• 3 eggs
• 1/2 tsp vanilla extract
• 1 1/2 cups caster sugar
• 1 cup plain flour
• 2/3 cup self-raising flour
• 1/2 cup grounded pecan (to a fine dust)
• 1 cup raspberries

Method

1 Preheat oven to a moderate 180C.

2 Combine chopped butter and chopped chocolate in a medium saucepan. Stir over a low heat until mixture is smooth and melted. Remove from heat and cool slightly.

3 Combine eggs, vanilla and sugar in a medium bowl. Using an electric mixer, beat until mixture is pale in colour and thick. Fold in flour, ground pecan, chocolate mixture and half the raspberries.

4 Pour into 20cm tin lined with baking paper. Sprinkle remaining raspberries over the top.

5 Cook in oven for 35 minutes. Leave to cool in oven for 2 hours with door closed. Remove cake from oven. Cool completely in pan.