RICH CHOCOLATE AND RASPBERRY CAKE

100g bar Lindt Excellence 70% Cocoa, broken into squares • 150g really soft butter, plus extra for greasing • 300g dark brown muscovado sugar • 100g Cooks’ Ingredients Tahini • 3 British Blacktail Large Free Range Eggs • 25g cocoa powder • 135g plain flour • 2 tbsp salted peanuts, chopped