Chocolate and raspberry cake
230 g flour
100 g sugar
80 g Cuor di Cacao extra dark chocolate 75%
80 g butter
50 ml milk
30 grams of cream
3 eggs
4 tablespoons Due Vecchi cocoa powder
1 package yeast
salt
sugar
150 g raspberries
Break up the chocolate, moisten with a tablespoon of water and dissolve in a water bain marie. Beat the eggs and knead gently with the sugar until the mixture is pale and fluffy.. Sift flour with baking powder and soak this mixture with the egg cream. Then add the melted chocolate and butter in small pieces. Work by combining milk, cream, cocoa and a pinch of salt. Pour into a buttered baking dish and bake hinge for 40 minutes
at 180 degrees. Left out 50 grams of raspberries and use the other 100 gr to prepare a compote dissolving them in a pan with two tablespoons of sugar. Let the cake cool, then sprinkle with icing sugar, decorated with raspberries and topped with compote.
This is a recipe by Aurora Favilla of Biscotti Rosa e Tralala and is published here with her kind permission (http://biscottirosaetralala.blogspot.com)
