Description
Delight in the Raspberry & Chocolate Delight, where the tart sweetness of raspberries meets the deep, rich tones of chocolate, all wrapped up in a luscious almond crust. This cake offers a perfect balance of fruitiness from fresh raspberries and decadent chocolate chips, making each bite a layered experience of flavors and textures.
Ingredients
Cake Batter:
110g of flour
1/3 packet of baking powder
20cl of milk
1 tbsp of calvados, rum, brandy, or other spirit
A few drops of liquid vanilla
65g of sugar
3 peeled and grated apples
15 raspberries
60g of chocolate chips
Almond Crust:
65g of soft butter
50g of sugar
1 egg
100g of sliced almonds
Instructions
For the cake:
Preheat the oven to 180°C (356°F).
Mix together the flour, sugar, and baking powder. Add the milk, chosen alcohol, and vanilla extract.
Grate the apples using a grater or food processor and add them immediately to the mixture to prevent browning.
Stir in the chocolate chips.
Pour the batter into a buttered and floured springform pan (20cm diameter). Place fifteen raspberries in the batter.
Bake for 20 minutes.
For the almond crust:
While the cake is baking, whisk the soft butter with the sugar until smooth. Mix in the egg and sliced almonds.
After 20 minutes of baking, remove the cake from the oven and cover it with the almond mixture.
Return the cake to the oven and bake for an additional 15 minutes.
Let the cake cool before unmolding.
Enjoy it warm or refrigerated overnight for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 350 kcal