Oven temp 180 C. Line 22cm square tin with grease proof paper. Melt butter & chocolate in a bowl over a simmering pan of . Cool to room temperature.
Whisk eggs & sugar until light & fluffy.
Fold cooled cholocolate butter into the egg mixture. Sift in flour, cocoa & baking powder. Fold this into a fudgy batter. Add fresh raspberries & pour into baking tin.
Bake for 25-30 mins until the top is cracked & the middle of cake is just set.
Turn out onto a wire rack & leave to cool before cutting.
Serve cut into squares with good quality vanilla ice cream & fresh raspberries dusted with icing sugar.
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