Published Monday, 31 May, 2010 by Jade
Preheat the oven to 190°C/375°F/Gas 5. Brush a 30 x 20cm tin
with oil and line the base with non-stick baking parchment.
PurÃ©e half of the raspberries in a food processor, reserving
the other half. Mix the purÃ©ed raspberries with the egg yolks,
caster sugar, yogurt and oil. Sift in the flour and cocoa and
gently fold into the raspberry mixture.
In a medium bowl, whisk the egg whites until they form soft
peaks. Add a spoonful to the raspberry and chocolate mixture
and stir well to loosen. Then gently fold in the rest of the egg
whites and remaining raspberries.
Spoon into the tin and bake for 20 minutes or until just firm
to the touch. Cool for 5 minutes, then turn out onto a rack,
removing the baking paper. Cut into squares to serve. Store
in an airtight container.
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