Cook time: 30 minutes
150 grams dark chocolate
150 grams butter, diced
150 grams brown sugar
150 grams self raising flour, sifted
50 grams almond meal
100 dark chocolate, roughly chopped, extra
25 grams slivered pistachio
150 grams raspberries (if using frozen, do not defrost)
Put the chocolate and butter into a bowl and place over a pot of gently simmering water - make sure the water does not touch the bottom of the bowl. When the butter and chocolate starts to melt, remove from the heat and stir until smooth and melted completely - you should find that they will melt in the residual heat. Remove the bowl from the pan and set to one side.
In the bowl of a mixer, place the sugar and eggs and whisk until thick and creamy.
When it has reached the right consistency and with the motor running, slowly pour in the melted chocolate mixture.
Add the flour and almond meal and fold through until almost completely amalgamated - add the extra chocolate and nuts and gently fold in.
Pour this mixture into a lined 22cm square tin and scatter over with raspberries. Bake in a 170°C oven until just about cooked through - remember the chocolate will set as it cools. When cold, remove from the tin and dust with icing sugar.