Sweet dough base
1. Grease and line a 9 inch fluted flan tin with baking paper. Place butter, shortening and sugar in a big mixing bowl, beat it until light and creamy. Add eggs and vanilla together, mix it well. Sift in flour into the mixture, mix until just incorprated. Put in the refrigerate for 15 minutes. Preheat the oven to 325F. Dust some flour on the table and roll out the dough to fit the 9' flan tin. Trim and using a fork, dock a few holes on the base. Put in refrigerate for 15 minutes. Cover with crumpled greaseproof paper. Bake for 10-15 minutes, or until the sweet dough is lightly golden.

Chocolate filling
1. Bring butter, chocolate, cocoa and salt in a big bowl, melt it over a water bath. Whip egg and sugar till llight in light.
2. When chocolate mixture is melted, remove from the heat. Mix in the corn syrup and sour cream to chocoalte mixture, and then add to eggs and mix lightly but thoroughtly.
3. Spread the frozen respberry (1 cup) to the bottom of the flan shell. Pour the mixture over the raspberry. Bake at 300F for 25-35 minutes, or until firm. Cool completely and serve at room temperature.

Warning: Do not over mix the dough, otherwise the dough will become very soft and hard to roll out. Best to put it in the fridge for 10-15 minutes before you roll it out.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.