150g Butter
80g (1 Cup) Cocoa
4 Eggs
420g (2 Cups) Chelsea White Sugar
1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
110g ( 3/4 Cup) Plain Flour
1 tsp Baking Powder
Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
Frozen Raspberries (don’t defrost)

Preheat oven to 160c.
Melt butter & cocoa together in saucepan and cool.
Mix together in bowl everything but the chocolate and raspberries. Add Butter & Cocoa mix. Fold to combine.
Break up the White choc into bits and add to mix. Pour into prepared dish (20cmx20cm roughly).
Add frozen raspberries, evenly distributing them.
Bake for 40 mins or until skewer comes out clean. (can sometimes take up to 60mins depending on your oven, so keep checking after 40mins)
Cool on rack, then dust with icing sugar and serve with Chantilly Cream.