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Raspberry-chocolate sponge cake

Raspberry-chocolate sponge cake


For the sponge cake:

Other ingredients:

  • 30 g free-from dark chocolate
  • 50 g of raspberries


For the sponge cake, mix the wet and dry ingredients, then pour them together and process them thoroughly. Immediately pour it into a 24x24 cm silicone baking paper lined mold, sprinkle chocolate and raspberries on top, then bake in a preheated oven at 180 degrees celsius for 25 minutes on conventional top and bottom setting. Once cooled, cut into 16 equal slices.

Raspberry-chocolate sponge cake

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