This recipe uses the KitchenAid® Cook Processor - an all in one appliance that can boil, fry, steam, stew, knead, chop, mince, puree, mix and stir, all at the touch of a button.
This recipe is made using the KitchenAid® Cook Processor
Preheat oven to 180°C (160°C fan-forced). Lightly spray a KithcenAid® 23cm square pan with oil and line base with baking paper
Insert the 'MultiBlade' into the Cook Processor bowl. Add the chocolate. Close the lid and press Pulse for 5-10 seconds. Open the lid and scrape down
Replace the 'MultiBlade' with the 'StirAssist'. Add the butter. Close the lid. Set the temperature to 50°C and the timer to 5 minutes. Press Start and run the machine at speed 1
Add sugar and set the timer for 2 minutes. Press Start and run the machine at speed 2. Scrape down the sides
Add the eggs one at a time at Speed 2, until combined. Scrape down the sides. Add vanilla, flour, cocoa and salt. Press Start and run the machine for 2 minutes on Speed 2. Scrape down the sides
Pour mixture into prepared tin. Sprinkle with the extra chopped chocolate. Bake for 40-45 minutes or until cooked
Remove from oven and cool in the tin. Cut into squares, thin slices or tiny squares and serve with raspberry sauce and fresh raspberries
Raspberry Sauce
Insert the 'StirAssist' into the bowl. Add the raspberries and sugar. Close the lid. Select BOIL P1 and press Start to confirm. Push mixture through a sieve to remove the pips
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