Very berry chocolate tray bake Recipe

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20 min


25 min

Nutrition per portion

Calories 551 kCal 28%
Fat 37g 53%
  -  Saturates 22g 110%

Triple tested: Chocolate and raspberries are just made for each other. Go on, forget the cals – it’s the weekend! Brought to you by Essentials magazine.


  • 175g self-raising flour
  • ½ tsp baking powder
  • 175g caster sugar
  • 175g butter, at room temp
  • 3 organic free-range eggs, beaten
  • 2-3tbsp milk
  • 100g white chocolate, cut into chunks
  • 150g raspberries, defrosted if frozen
  • 2tbsp cocoa powder
  • 100g dark chocolate, cut into chunks
  • To serve
  • 200ml double or whipping cream, softly whipped


  • Heat oven to 180°C (gas mark 4). Grease and line a 20cm square baking tin (the baking parchment should come up above the tin).

  • Sieve flour and baking powder into a bowl, and stir in caster sugar. Add butter and eggs, and beat together using an electric whisk until the mix is light and falls from the beaters -you may need to add 2-3 tbsp milk to get the right consistency.

  • Spoon half the mix into another bowl and add the white chocolate and 100g of the berries; mix until the berries begin to break, then set aside. Sift the cocoa powder into the remaining plain mixture, then fold in the dark chocolate chunks.

  • Spoon the mixtures into the prepared tin, alternating colours. Drag a fork or skewer through the mix to marble the colours, scatter over the remaining berries and lightly press into the mix.

  • Bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly, remove from the tin and slice into portions. Serve warm with whipped cream.

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