Chocolate and Raspberry Cake
Serves : 4 people
Preparation : 20 minutes
Cooking : 11 minutes
Instructions
Mix the sugar with the eggs.
Melt the butter with the chocolate.
Add the butter-chocolate mixture to the sugar-egg mixture.
Pour 1/3 of the mixture into buttered ramekins (especially if you plan to turn them out at the end) or into paper cups.
Arrange the raspberries evenly over the pastry.
Cover with the remaining mixture, and bake at 200°C (without convection!) for 11 minutes.
When you take the cakes out of the oven, they may not look fully baked. That’s normal—just remove them from the oven and let them cool; they’ll firm up as they cool.
Note: If you want to serve the cake as shown in the photo, simply invert the pan or ramekin onto a plate!