Ingredients (18 portions):
• 300 g dark chocolate
• 200 g sugar
• 180 g coconut butter unrefined
• 100 g rice flour
• 35 g potato starch
• 340 g raspberries (frozen will be fine outside the season)
• 3 eggs
• 1/3 teaspoon salt
White chocolate cream:
• 250 g white chocolate
• 180 g Greek yoghurt
• 50 g coconut cream (optional)
Melt dark chocolate with coconut fat in a pot on medium heat until fully blended. Meanwhile beat white of the eggs with sugar and salt. First mix eggs with blended chocolate then add both flours and mix again. Add half of raspberries and mix again for a dozen seconds.
Pour the mass into a square or circle 22-cm tray, stick the raspberries on top of the mass and bake in 160 degrees for 40-50 minutes until the cake becomes crunchy on top but the remains moist inside.
Melt white chocolate in water bath, optionally add coconut cream. Cool for 5 minutes and add Greek yoghurt. Serve the cake with the cream.
The cake makes 18 portions as it is heavy in calories, but the braver ones can divide it into 9 portions.
Recipe: Magdalena Święciaszek, photo: Krzysztof Kozanowski/USTA MagazineShare this entry on Facebook or copy link