300g dark chocolate (melted)
240ml Borderfields rapeseed Oil
350g light muscovado sugar
1tsp vanilla essence
150g self raising flour
100g cocoa powder
125g chopped chocolate
125g peeled, roasted and chopped hazelnuts
100g fresh raspberries
1. Preheat oven to 180 degrees
2. Beat the oil, sugar, eggs and vanilla essence.
3.Add the melted chocolate, and beat until smooth.
4.Sift the cocoa powder and the flour and stir in, add the chopped chocolate pieces and fold in.
5.Place into a lined baking tray, carefully place the raspberries into the chocolate mix and press in.
6.Bake at 180 degrees for 30 approx. minutes until firm and crusty, but with soft gooey centre.
7. Allow to cool before cutting.