Chocolate soft cake stuffed with raspberries
10
15
7
No
Ingredients
- 120 ml (120 g) of butter
- 150 ml (150 gr) of chocolate
- 100 ml (100 g) of sugar powder
- 2 eggs
- 150 ml (150 g) of flour
- 1/2 sachet of yeast
- 30 raspberries
Preparation
Side-by-side mode
- Preheat oven at 350 °F (180 °C).
- Melt chocolate with butter in a bain-marie.
- In a large bowl, mix eggs with sugar.
- Add flour and yeast. Work the dough quickly and add chocolate-butter mixture.
- Mix lightly.
- Into floured and buttered muffins molds, pour a tablespoon of paste.
- At the center of each molds, stuff two raspberries then cover with paste.
- Oven bake 17 minutes.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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