Step 1

Weigh the flour and cocoa powder into the TM bowl and with the MC in place sift for 6 seconds/speed Doing this will mix and remove lumps in the Cocoa powder if there are any. Then set aside

Step 2

Weigh the butter and chocolate into the TM Bowl and set for 5 minutes/50°c/Sp 1 MC in Scrape down the sides (Callets like to walk up the bowl?) and repeat for 3 mins/50°c/Sp Remove as much chocolate as you can from the bowl but no need to clean and set the chocolate/butter mixture aside.

Step 3

In the meantime. Preheat the oven to 180°C and line the base of your tin with baking paper. Then on the inside walls of your tin use butter and dust with cocoa powder tipping out any excess cocoa when the butter is covered.

Step 4

Add your butterfly to your fairly clean bowl. Weigh in the sugar and eggs and set your TM for 10 mins/80°c/speed 3.5 Leave the MC out this time.

Step 5

When the time is up, turn the TM back on to speed 3 and slowly pour the melted chocolate/butter mix into the TM bowl while the blades are running. Once you have it in turn off the TM and remove the lid. Dump the flour/cocoa mix into the bowl and mix again for 3 seconds/speed 2.5 scrape down then mix again for 3 seconds/speed 3

Step 6

Pour the batter into the prepared tin and sprinkle the raspberries and salt (if using) over the top then place in the oven. Bake for around 35 mins or until a temperature probe reaches 85°c

Step 7

Once baked leave to completely cool in the tin on a wire rack. When cold, remove from the tin and serve with cream.