- 100g Butterunsalted butter, plus extra to grease
- 2 Large eggs
- 200g Caster sugar
- 1tsp Vanilla extract
- 150g Plain flour
- 4 tbsp Cocoa powderplus extra to dust
- 80g Raspberrieslightly crushed, plus extra, whole, to serve
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm round loose-bottomed cake tin.
Melt the butter in a pan over a medium heat, then set aside to cool.
In a large bowl, whisk together the eggs, caster sugar and vanilla extract until light, fluffy and doubled in size – this can take up to 5 mins.
Sieve the flour and cocoa powder into the egg mixture. Fold together with the melted butter until the batter is an even colour. Add the crushed raspberries and stir once.
Transfer the mixture to the cake tin and bake for 22-24 mins until the top is cracked and the middle slightly gooey. Allow to cool in the tin before transferring to a serving dish.
To serve, dust with cocoa powder and top with the whole raspberries.