Sweet Saturday

Yesterday was my birthday and I baked myself this nice cake in a special cake-tin which I had given to myself a few weeks ago. With it came this lovely recipe for a chocolate and raspberry cake.

Chocolate & Raspberry Cake

• 250 gr of dark chocolate
• 250 gr of butter 
• 4 large eggs
• 1 sachet of vanilla sugar 
• 350 gr of white sugar
• 350 gr of flour
• 1 teaspoon baking powder
• 100 gr of ground almonds
• 150 gr of raspberries fresh or frozen

Melt the butter and the chocolate in a pot, once melted leave to cool. 

Meanwhile preheat the oven to 180°C. 

Mix the eggs, sugar, vanilla sugar and a pinch of salt (unless the butter is salted than leave salt out).

Mix the flour, baking powder and the ground almonds and add this to the egg mix.

Spoon the now lukewarm chocolate/butter mix through it carefully, followed by the raspberries.

Spoon into the baking tin (buttered!) and bake for about 45 minutes.

Leave to cool in the tin and than transfer to a plate.

I will decorate it later with icing sugar, raspberries and cream, just before serving it.