Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line an 18cm x 28cm baking tin.
2. Melt the butter in a saucepan over low heat, then remove from the hob. Add the chopped chocolate to the melted butter and let it sit for a moment, then stir until melted.
3. Beat the eggs and sugar in a bowl until lighter in colour and thickened, using an electric mixer. Stir the melted chocolate mixture into the egg mixture. Add the flour, lemon juice and a pinch of salt and fold to a smooth batter. Rinse and dry the redcurrants, then gently fold them into the batter.
4. Pour the batter into the prepared tin, spreading so it’s even, and bake for 30-35 minutes until the surface is set, and the cake doesn’t jiggle. Leave to cool completely in the tin, set on a wire rack.
5. For the ganache, melt the white chocolate in a heatproof bowl over a pan of barely simmering water. Heat the cream in a saucepan until it reaches boiling point, then pour the hot cream over the chocolate and stir in circular motions in the centre of the bowl until the ganache comes together. Season with a pinch of salt. Spread the ganache evenly on top of the cooled blondie and chill for at least 4 hours (preferably overnight).
6. To serve, trim the edges of the cake and then cut into neat rectangular pieces. Garnish with the redcurrants and freeze-dried raspberries before serving.