Prepare the Pan
- Preheat oven to 180C fan-forced.
- Grease a 24cm shallow cake pan with extra softened butter and line the base with a round of baking paper.
Make the Batter
3. Place butter and dark chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until melted. Remove from heat. *See Tip.
4. Put the sugars and eggs in a medium bowl. Whisk until well combined and slightly lighter in colour. Using a rubber spatula fold in the cooled chocolate mixture, then fold in the flour and salt, then fold in the chopped milk chocolate.
5. Pour the mixture into prepared pan. Bake for 15 minutes until a crust forms on top.
6. Remove from oven and leave to cool for 3-5 mins before inverting onto a cake plate. Stand for 15 mins, then make the glaze.
Make the Chocolate glaze
7. Place all ingredients in a saucepan over low heat, stirring occasionally, until the chocolate has melted and the ingredients are well combined, smooth and glossy.
8. Serve it up. Pour enough glaze over the cake and using the back of a spoon edge it begins to spill over the sides. Pour remaining glaze into a jug to serve.
9. Top cake with raspberries. Serve with vanilla bean ice-cream.
*TIP: To microwave the chocolate and butter. Place the butter and chocolate in a clean dry microwave-safe bowl. Heat, uncovered for two 30 second intervals on medium high power, stirring every 30 secs with a metal spoon until smooth.
