Try this fruity and chocolatey treat to delight your friends or family for dessert! This recipe for chocolate and raspberry cake is a delight!
Preheat the oven to 180 degrees on thermostat 6. Line a round or square baking pan with parchment paper. Gently roll the raspberries in a little flour. Set aside.
Melt the broken chocolate into small pieces with the butter in a double boiler. Mix and set aside.
In a large bowl, whisk the whole eggs with the sugar until lightened in color. Incorporate the sifted flour and baking powder. Add the melted chocolate-butter mixture, then the raspberries, being careful not to mix too much.
Pour the mixture into the mold. Slide into the oven for about 35 minutes. Unmold the cake once it comes out of the oven, place it on a wire rack, and let it cool.
To finish, sprinkle with unsweetened cocoa powder or powdered sugar, and garnish with a few raspberries. Enjoy it plain or accompanied by a raspberry coulis, chocolate sauce, and raspberries. Enjoy your meal!
0 servings
6
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