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Raspberries
Chocolate soft cake stuffed with raspberries
Author:
Les Cultures de chez nous
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Preparation
10
Baking
15
Portions
7
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Chocolate soft cake stuffed with raspberries
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Jan 01
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
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