Whenever there’s a special occasion in the family or I’m invited to bring dessert somewhere, this is the recipe that I reach for.
Purely for selfish reasons.
Selfish because I LOVE raspberries. They are hands down my favourite fruit.
Selfish because I LOVE dark chocolate. I can’t remember when I ditched milk and went over to the dark side but I have not looked back.
Combine these two loves – the tartness of the raspberries with the sweet bitterness of the dark chocolate – I’m in sweet foodie heaven.
I also love this recipe, which I adapted a few years ago from a Donna Hay version, because it’s simple to whip up. You just need to allow for the hour or so of cooking time in your plans.
I make it gluten-free but you could use regular plain four – the more-ish effect if very much still the same.
Serve it in small squares or slices – warm with some vanilla bean ice cream or cool with a dollop of cream.
I cannot be held responsible for the inappropriate moaning noises which may occur while consuming
Do you bake? Do you have a signature cake, tart, slice or brownie that you’re always asked to make for others?