Always check the labels of the products you use.
Method
- 1
Batter. Mix the flour, baking powder and salt. Melt the butter and chocolate until smooth, whisk in 60 g of the jam and leave to cool a little. Stir in the sugar, eggs and vanilla, then the flour mixture.
- 2
Filling. Heat the oven to 180 °C (160 °C fan) and line the tin. Beat the cream cheese with the sugar, yolk and vanilla until completely smooth.
- 3
Assemble. Spread half the batter in the tin, spoon the cream cheese over in an even layer and top with the remaining batter.
- 4
Swirl. Warm the rest of the jam so it is runny, drop it over in small spoonfuls, swirl with a knife and press in the raspberries.
- 5
Bake. Bake 35-40 min, until a cocktail stick shows moist crumbs and the cream cheese layer reads at least 71 °C.
- 6
Chill. Cool in the tin, then refrigerate at least 2 h before cutting into 16 squares.
Storage
Keep covered in the fridge for up to 4 days.
Free sugars
21.8 g per serving
43.6 % of the 50 g daily maximum · 87.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- food thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 281 kcal |
| Protein | 4 g |
| Carbohydrate | 31.5 g |
| of which sugars | 22.7 g |
| of which free sugars | 21.8 g |
| Fat | 15.7 g |
| of which saturates | 9.3 g |
| Fibre | 1.8 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
