Dark Chocolate & Raspberry Teacake

METHOD :

1. Preheat the oven to 180°C
2. Grease and line an 8-inch cake pan or mini tea cake moulds, approx 10-12
3. Beat the butter and caster sugar with electric beaters, until pale
4. Add the eggs, one at a time, beating well after each addition
5. Add the milk, melted chocolate and then beat to combine
6. Fold in the flour and raspberries
7. Spoon into the pan and Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean
8. Cool cake in pan for 10 minutes, then turn out onto a wire rack and cool completely
9. Serve with whipped cream, chocolate sauce or extra raspberry compote