Chocolate and Raspberry Ciambella

I made this cake on a rainy spring day. What better way to forget a grey and gloomy day than with a beautiful cake, soft, bulging, smiling in its pretty raspberry and chocolate dress?

A real snack cake

I think I've told you this before, I often struggle with lunch. Lunch is not my favorite meal. I'm often stressed, busy, in a hurry... and voila, I can't eat. However, I love snacks. That sweet moment at the end of the afternoon, once the day slows down, when you can settle down, have a tea and breathe. And this cake fits perfectly with this kind of moment. Not too sweet, with a subtle touch of chocolate and fresh raspberries, it provides just the right amount of comfort without ruining all your efforts to stay healthy. Who wants to try it?

Chocolate and Raspberry Ciambella

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8

Course: Dessert

Kitchen: Switzerland

Ingredients Method

Ingredients

  

• 380 g flour
• 230 g sugar
• 160 g butter
• 5 large eggs
• 200 g of sour cream
• 5 g baking powder (half a bag)
• 3 g bicarbonate (one large pinch)
• 30 g of dark cocoa powder
• 1 vanilla stick
• 200 g of raspberries

Method

 

1. Whip butter, sugar and vanilla bean seeds with an electric whisk until creamy
2. Add the eggs one by one, alternating with a spoonful of flour. Mix.
3. Add remaining flour, baking powder and baking soda. Mix well.
4. Add the sour cream and beat until smooth.
5. Butter and flour a kouglof mold. Pour ¼ of the dough in the bottom. Sprinkle with a third of the caco and place 1/3 of the raspberries. Repeat layers, ending with a layer of dough.
6. Put in the oven preheated to 180° for one hour. Once baked, let cool before unmolding.