Method

• 1.
  Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington pan.
• 2.
  Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

• 3.
  Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan.
• 4.
  In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
• 5.
  Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke the raspberries into the top and bake in the oven for 40-45 minutes.
• 6.
  Set aside to cool, then cut into squares and serve.