| Unsalted Butter |
25 g |
Place the 10" cast iron pan in the oven and preheat to 180°C. Once hot, add the butter and swirl to coat the base and sides. |
| Fresh Raspberries |
300 g |
Spread the raspberries and chopped chocolate across the bottom of the hot pan. |
| Dark Chocolate (70%), chopped |
60 g |
|
| Large Eggs |
3 units |
Using the Sunbeam hand beater or the Magimix, whisk the eggs, sugar, and salt until pale and frothy. |
| Caster Sugar |
100 g |
|
| Sea Salt |
1 pinch |
|
| Plain Flour |
50 g |
Sift the flour and cocoa powder together. Whisk into the egg mixture until smooth. |
| Cocoa Powder (Dutch Processed) |
15 g |
|
| Whole Milk |
250 ml |
Slowly whisk in the milk and the brandy. |
| Brandy |
1 tbsp |
|
| Vanilla Extract |
1 tsp |
|
|
|
Pour the batter over the fruit and chocolate. |
|
|
Bake for 35–45 minutes until the edges are puffed and the center is set with a slight wobble. |
|
|
Allow to cool in the pan for 15 minutes. Serve warm. |