Ingredients
24
24 servings
- •1 teaspoon cocoa powder for dusting, or as needed
- •4 eggs
- •2 cups superfine sugar
- •1 cup margarine, softened
- •1 cup self-rising flour
- •1 cup chocolate chunks
- •¾ cup cocoa powder
- •1 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
- Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4-cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into batter; spoon into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.
Nutritional Facts
Per 24 servings
- Calories: 206
- Carbohydrate: 28g
- Fat: 11g
- Fiber: 2g
- Protein: 3g
- Sugar: 21g
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