Makes 16

1 tbsp oil, for greasing
100g dark chocolate
1 tsp raspberry extract
225g demerara sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp bicarbonate of soda
1/4 tsp salt
120g plain flour
4 tbsp raspberry jam

1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease baking tin with oil and dust lightly with a bit of the flour.
2. Melt the chocolate in a bowl over a saucepan of gently simmering water.
3. Remove from the heat and stir in the raspberry extract, sugar and eggs until combined. Stir in the vanilla extract.
4. Stir in the bicarbonate of soda and salt. Add the flour and stir until all the ingredients are well mixed.
5. Put the mixture into the baking tin and spread out evenly. Dollop the jam over the top and use a knife to draw a swirling pattern through the batter. 
6. Bake for 20-25 minutes, until the edges are set and the centre is still just slightly fudgy.

Per Serving: 135kcals, 2.5g fat (1.5g saturated), 26.5g carbs (1.4g sugars), 19.2g protein, 0g fibre, 0.13g sodium