Melt butter and chocolate in a very small pan over low heat. Set aside to cool.
40 g unsalted butter, 60 g white chocolate
Whisk eggs with the sugar until thick and pale.
2 large eggs, 200 g light brown sugar
Sieve in the flour, baking powder and salt and fold together as gently as possible.
300 g flour, 2 tsp baking powder, ¼ tsp sea salt
Mix the milk and rose syrup and add bit by bit, stirring gently each time.
220 ml milk, 2 tbsp rose syrup
Gently stir in the butter and chocolate mixture.
Set 16 of the raspberries aside and gently stir in the remainder.
200 g raspberries
Spoon into a 9″ sq cake mould. Gently press the remaining raspberries into the batter so that one will appear in the middle of each square. Scatter the almonds over the top.
40 g flaked almonds
Bake at 180℃ (350℉, Gas 4) for 35 minutes until risen, firm to the touch and golden on top.
Allow to cool, then cut into 16 squares.
Notes
Adapted from Peach and White Chocolate Cake on Tin and ThymePlease note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.