CHOCOLATE AND RASPBERRY CAKE
Do you like to mix chocolate with fruits? I know some friends who does not like it at all… Personally, I think the combination is divine with any fruits actually (rhubarb, cherry, mirabelles, orange…). Raspberry is a fruit definitely to be cooked and paired with chocolate (in my opinion…)! As usual, this cake is very easy and may be made with your children too! If raspberries are not in season, do not hesitate to use frozen ones!
CHOCOLATE AND RASPBERRY CAKE
Serves 6
150 g dark chocolate (Valrhona Alpaco 66% for me)
200 g raspberries (fresh or frozen if not in season)
3 eggs
50 g brown caster sugar
50 g flour sifted
4 g baking powder
100 g butter
Preheat your oven to 180 °C.
Melt the chocolate and butter in a bain-marie or microwaves.
Meanwhile, in a bowl, combine the eggs with the sugar, baking powder and flour.
Add the chocolate mixture and mix thoroughly.
Line a cake tin with baking paper and pour half the preparation in.
Dispose all the raspberries over and cover with the remaining batter.
Put in the oven for 30 minutes.
Pour 6 personnes
150 g de chocolat noir (Valrhona Alpaco 66% pour moi)
200 g de framboises (fraiches ou surgelées)
3 œufs
50 g de cassonade
50 g de farine tamisée
½ sachet de levure
100 g de beurre
Préchauffez votre four à 180 °C.
Faites fondre le chocolat avec le beurre au bain-marie ou micro-ondes.
Dans un bol, mélangez les œufs avec le sucre, la levure et la farine.
Ajoutez la préparation au chocolat et enrobez-bien le tout.
Chemisez un moule à cake de papier sulfurisé.
Répartissez la moitié de la préparation, ajoutez les framboises par-dessus et recouvrez avec le reste de pate.
Enfournez pendant 30 minutes.
