Two of my favorite dessert foods are chocolate and raspberries. As such, when I saw a recipe for squares that contained both, I just had to try it. This recipe was taken from the magazine Ricardo - Our 75 Best Summer Recipes. I've done this recipe twice now, and it came out perfect both times, with delicious and sweet chocolate-raspberry squares, so go ahead and give it a try!
Ingredients:
180 g (6 oz.) white chocolate, coarsely chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
3 tablespoons milk
1 cup fresh raspberries
Directions:
1. Preheat oven to 350°F. Butter an 8x8 inch square cake pan.
2. In a double boiler , gently melt the chocolate, stirring constantly. If using the microwave, heat the chocolate for 30 second intervals until completely melted, stirring between each. Set aside.
3. In a bowl, sift together the flour and baking powder. Whisk together.
4. In a separate bowl, beat the sugar and the eggs with a mixer until the mixture is thick and pale.
5. While beating, add the melted chocolate and vanilla extract.
6. Stir in the dry ingredients to this mixture, alternating with the milk.
7. Gently fold in the raspberries.
8. Pour into the pan and bake for 40 minutes.
Yield: 6-8 servings.
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