Raspberry Sticky Cake - Kladdkaka med hallon

RASPBERRY STICKY CAKE

Kladdkaka med hallon

1 cake, approx 10 pieces

3½ oz butter or margarine

3½ oz dark chocolate

0.8 cup flour

2 teaspoons vanilla sugar

1 teaspoon baking powder

some salt

0.8 cup sugar

5.3 oz Kesella or substitute

(see info in another post in the beginning

of this blog)

2 eggs

3½ oz fresh or frozen raspberries

Melt butter and chopped chocolate over low heat while stirring. Mix flour, vanilla sugar, baking powder and salt. Beat together sugar, Kesella and eggs and stir into the flour mixture together with the chocolate batter. 

Pour the batter in a greased baking pan, preferably a springform pan with a diameter of about 10 inches. Sprinkle with raspberries and bake for 20 minutes.

Enjoy!

Bella