9 to 12 servings; 15 min preparation; 40 mon cooking time.
Baking doesn’t necessarily need to be complicated and difficult. There are so many desserts you can make without using any food processor or mixer.
You can make this recipe entirely by hand. It’s easy, but also irresistible. You can prove the sweet white chocolate through every bite and the raspberries balance it all as they turn the sweetness down.
But don’t think the cake is too sweet. Using chocolate does not necessarily mean a sugar bomb. I reduced the amount of sugar and the result was very pleasant and delicious.
- 160 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 80 g sugar
- 80 g butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 80 g white chocolate, chopped
- 125 g raspberries
Preheat the oven to 180 degrees C/375 degrees F. Cover a small baking dish with parchment paper.
Whisk sugar and eggs together until pale. Add the melted butter as you continue beating. Add the vanilla extract.
Mix the flour, baking powder and salt together. Add the dry ingredients in parts to the egg mixture. Make sure that there are no lumps.
Chop the white chocolate fine. Mix the chocolate with the mixture, but leave some on the side. Add the raspberries. Mix carefully so that they stay whole. Pour the mixture into the baking dish. Spread the remaining chocolate on top.
Bake in the preheated oven for 35 to 40 min or until the toothpick comes clean. Let it cool a little bit and cut the cake in squares as big or small as you wish. Enjoy!