I wanted to make some easy dessert for someone who is allergic to eggs, so I was looking and looking all over the internet for some recipes, but none seemed just right. The problem with having a picture in your mind of what you want is actually finding such thing, and 99% of the time you end up making something of your own that will fit into that picture.

So that’s what happened here. I probably spent more time googling, than it actually took to do it.

Eventually I gave up on googling and took bits of my other recipes and recipes I’ve previously tried out and pulled them all together into this.

"What’s the name of this delightful dessert?" was the initial query, to which I casually replied, "Oh, just my concoction." However, I felt compelled to christen it with a more fitting and appealing name that truly match its appearance and flavour.

So we got this eggless chocolatey goodness with a layer of rich fruitiness. And easy enough, you can use both frozen and fresh raspberries, whichever you got!

That brings me to the question - do you experiment in the kitchen? Or better yet, do you experiment when it comes to baking?

Whisk together flour, cocoa powder, baking powder, granulated sugar and a pinch of salt until incorporated.

Add in the water and oil, and mix until combined, then pour the batter into a lined square baking mould and bake in a preheated oven at 180°C/356°F for 30 minutes or until the toothpick comes out clean.

In a small bowl add gelatin and water, then stir and leave for 10 minutes.

In a non-stick pot add raspberries and sugar, then cook over medium heat for about 7-8 minutes until the raspberries are mashed.

Stir in the gelatin into the raspberries and spread over the sponge cake.

Place in the refrigerator for 30 minutes to set.

Melt together chopped dark chocolate with oil in a double boiler, then pour it over the jelly and return to the refrigerator for another hour.

Chocolate Raspberry Rhapsody