| 1. |
Preheat oven to 165°C. |
| 2. |
Break chocolate and cut butter into small cubes, add them into a bowl, melt over a bain-marie (to prevent the chocolate from splitting and caking), stir and mix it well. |
| 3. |
Transfer the melted chocolate into a mixing bowl, add in caster sugar and mix well. |
| 4. |
Mix in 4 eggs into the mixture all at one time. |
| 5. |
Mix baking powder and salt in a separate bowl and add it to the mixture. |
| 6. |
Add vanilla extract to the mixture and mix well. |
| 7. |
Butter the baking tray and line it with grease paper. |
| 8. |
Pour the batter into the baking tray and spread it evenly. |
| 9. |
Bake at 165°C for 15 minutes. |
| 10. |
After the cake is cooked, remove from oven and rest the cake for 15 minutes. |
| 11. |
Slice the cake to the size you like and dust it with powdered sugar and raspberries. It is ready to serve. |
