Ingredients:

  • 225g unsalted European-style butter
  • 200g dark chocolate (70% cacao), chopped
  • 30g Dutch-processed cocoa powder
  • 200g granulated sugar
  • 100g light brown sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 125g all-purpose flour
  • 0.5 tsp sea salt
  • 150g fresh or frozen raspberries
  • 1 tsp lemon juice
  • 100g white chocolate chunks

Instructions:

  1. Preheat the oven. Heat to 350°F (175°C) and line your pan with parchment. Note: Leave an overhang for easy removal.
  2. Melt the base. Combine 225g butter and 200g chopped dark chocolate in a heatproof bowl. Melt until velvety and smooth.
  3. Bloom the cocoa. Whisk in 30g Dutch processed cocoa powder while the chocolate is still warm. Note: This intensifies the chocolate flavor.
  4. Aerate the eggs. In a separate bowl, whisk 3 eggs, 200g granulated sugar, and 100g brown sugar for 3 minutes. Whisk until the mixture is pale and thick.
  5. Combine the mixtures. Slowly pour the chocolate into the eggs, whisking constantly. Note: This prevents the eggs from scrambling.
  6. Fold the dry. Sift in 125g flour and 0.5 tsp salt. Fold gently until no white streaks remain.
  7. Prep the berries. Toss 150g raspberries with 1 tsp lemon juice. Note: This keeps the color from bleeding too much.
  8. Layer the batter. Pour half the batter into the pan, then dot with half the berries and 100g white chocolate chunks.
  9. The final swirl. Spread the remaining batter on top and lightly press the rest of the berries into the surface.
  10. Bake and monitor. Bake for 35 minutes until the edges are set and the center has a slight jiggle.