Preheat oven to 180°C/160°C fan forced. Line the base of a 20cm spring form tin with baking paper and grease the sides.
Using an electric mixer; beat butter and sugar in a large bowl until pale and creamy. Beat in 200g of the NESTLÉ Sweetened Condensed Milk and eggs, continue to beat until thick and creamy. Sift flour, baking powder and NESTLÉ BAKERS' CHOICE 100% Cocoa together and gently fold into creamed mixture. Carefully stir through frozen raspberries. Spoon into prepared tin.
Bake for one hour or until a skewer insertedinto the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
HOW DO YOU KNOW WHEN A CAKE IS COOKED?
If you can’t determine when your cake is done, don’t worry you are not alone! Luckily, there are 3 super easy tell-tale signs to know that your cake is baked to perfection.
Meanwhile; place NESTLÉ BAKERS’ CHOICE Dark MELTS and cream into a microwave-safe bowl and melt as per pack instructions. Whisk in the remaining Condensed Milk until glossy and smooth. Spread over the top and sides of cake. Top with fresh raspberries and dust with icing sugar (optional)
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