75g unsalted butter

250g dark chocolate

15g cocoa powder

2tsp vanilla extract

250g caster sugar

4 large eggs

100g ground almonds

half punnet raspberries

sprinkle of flaked almonds


Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin. Melt the chocolate and butter together in a large pan over a low heat, stirring occasionally. Take off heat and whisk in cocoa powder, vanilla and sugar until combined.

Next whisk in the eggs, one at a time, before stirring in the ground almonds. Scrape into the prepared tin and top with raspberries and flaked almonds. Bake for 25-30min or until firm to the touch. Leave to cool completely in tin. Chill for at least 1hr before cutting into squares.

Raspberries from Northampton market.