It is a dessert not only for chocolate lovers. Sweet and sour combination of ingredients of this dough gives a really amazingly tasty effect. Raspberries can be changed to any other fruit, e.g. plums.
Raspberries contain organic acids (e.g. citric, malic, salicylic), pectin, anthocyanins, sugars, mucous compounds, volatile aromatic compounds. They are rich in vitamins (e.g. C, E, B1, B2, B6) and mineral substances – mainly potassium, magnesium, calcium and iron).
- 2 and 1/2 glass of wheat flour
- 2 chocolate plates
- 3 eggs
- 200 g baking margarine
- 3/4 glasses of cane sugar (can be replaced by normal sugar)
- 4-5 teaspoons of cocoa
- 1/2 teaspoonful of baking powder
- 1/4 glass of milk (can be replaced by water)
- approx. 1 and 1/2 glasses of raspberries
Mix flour with baking powder, cane sugar and cocoa. Melt butter in a pot over low heat. When it has melted completely, add 1 and 1/2 tablets of chocolate broken into pieces and keep it on fire for a while until everything melts. Set aside for a moment to cool down. Then add 3 eggs and cooled(!) butter and chocolate to the dry mixed ingredients. Mix everything thoroughly. Cut the rest of the chocolate into small pieces with a knife and also add to the dough.
Divide the cleaned raspberries in half. Add one half to the dough and mix gently. Pour the mixture into a greased and lined with baking paper rectangular form of about 23×35 cm. Put the remaining raspberries in the dough and put them in the oven preheated to 175 degrees.
Bake for about 25 minutes without thermo-running (up and down). The dough inside will still be slightly moist and a crunchy crust will form on top. For decoration you can also sprinkle the cooled dough with powdered sugar.