This is recipe enticed me as firstly it looked yummy, secondly, we had guests coming round and thirdly, I have lots of raspberries. I didn't have a full bar of dark chocolate so used up some ends of different bars, 85%, 70% and dark chocolate with espresso that gave it an interesting extra twist.
|Choc and frozen rasps|
I did accidentally use the wrong sugar (granulated instead of caster) and also used frozen raspberries that I didn't have the patience to defrost properly. This meant that the top took longer to cook and so the bottom was a bit over cooked.
|After cooking! You can see the granules of sugar...this wouldn't have happened if I'd used caster|
Linking to August's bookmarked recipes at Tinned Tomatoes