Instructions: In food process or blender pure raspberries; pass through fine sieve to remove seeds. Set aside.

In top of double boiler over hot (not boiling) water, melt chocolate with butter; let cool slightly.

In bowl, beat eggs with sugar for about 5 minutes or until pale and thickened. On low speed, beat in vanilla and chocolate mixture; beat in raspberry pure. With wooden spoon, stir in flour.

Scrape batter into greased 9-inch square cake pan. Bake in 350F 180C oven for 25-30 minutes or until cake tester inserted in centre still has moist crumbs clinging to it. Let cool completely in pan on rack. Sprinkle with icing sugar. Cut into squares.

[Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.]

Serve with a raspberry sauce and fresh raspberries for an elegant presentation, or simply sprinkle with icing sugar.

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