I know raspberries aren't in season, and I know you could use frozen ones, but I found some at a reasonable price in my local market.
For the cake you need:
250g dark chocolate (70% cocoa)
1 tspn instant coffee, dissolved in 1 tbspn hot water
100g caster sugar
75g plain flour
Preheat oven 170C/gas3 Grease and line a 20cm springform tin
In a saucepan, put the chocolate, butter and coffee and heat over a low heat till melted and glossy.
In a bowl beat the eggs till pale and fluffy. Pour in the chocolate mixture, add the flour and fold together gently.
Pour this batter into the tin and sprinkle the raspberries over the top. Bake for about 40 mins till the cake is firm.
This cake is good with a cuppa, but also makes a nice dessert. It's very rich and 'chocolatey', so a small slice is enough! It's good hot or cold. I like the contrast between the squidgy cake and the soft raspberries.
Lovely eaten warm or cold!