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🍰 Moist Raspberry Chocolate Cake

596 kcal · 30 min · 4 portions

Ingrédients

• 125 g flour (light, gluten-free)
• 1 tsp baking powder
• 400 g raspberries
• 100 g dark chocolate
• 200 g soft butter
• 150 g cane sugar
• 4 eggs
• 2 tbsp rum
• 0.5 tsp cinnamon
• 125 g hazelnuts (ground)
• 1 pinch salt
• 100 ml whipping cream
• butter (for the baking pan)

Préparation

1. 1. Grease the baking pan generously with butter.
2. 2. Preheat the oven to 200 degrees Celsius fan-forced.
3. 3. Remove the green stems from the raspberries.
4. 4. Grate the chocolate finely.
5. 5. Beat the butter with the sugar until creamy.
6. 6. Separate the eggs so you have distinct egg yolks and egg whites.
7. 7. Gradually beat the egg yolks into the butter mixture.
8. 8. Mix the flour with the baking powder.
9. 9. Fold in the flour mixture, rum, cinnamon, nuts, and grated chocolate into the butter mixture.
10. 10. Beat the egg whites with a pinch of salt until stiff.
11. 11. Gently fold the stiffly beaten egg whites into the batter.
12. 12. Fill half of the batter into the prepared pan.
13. 13. Distribute the raspberries evenly over the batter.
14. 14. Spread the remaining batter smoothly over the raspberries.
15. 15. Bake the cake for about 45 minutes in the oven.
16. 16. Let the cake cool in the pan.
17. 17. Serve the cake with the reserved raspberries.

Nutrition par portion

• kcal: 596
• Protein: 10 g · Fett/Fat: 43 g · Carbs: 44 g