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Chocolate soft cake stuffed with raspberries

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Petit fruits
Preparation 10 min.
Baking 15 min
Portions 7
Freezing No
Ingredients
Preparation

Ingredients

  • 120 ml (120 gr) of butter
  • 150 ml (150 gr) of chocolate
  • 100 ml (100 gr) of sugar powder
  • 2 eggs
  • 150 ml (150 gr) of flour
  • 1/2 sachet of yeast
  • 30 raspberries
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Preparation

  • 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.

Chef's notes