ONE BOWL CHOKOLATE RASPBERRY CAKE TO DIE FOR..
This recipe was created for a diabetic for Valentines. I cut both sugar and fat down by adding apples. The beauty of this recipe is that the ingredients are mixed in one step. I still feel the cake gets too dry (crumbly) after a few days. Would greatly appreciate other bakers suggestions. Are afraid to add more liquid, as the middle gets even more dense. This is my third cake in three weeks; I will not be able to fit my pants if I have to keep fiddling with this recipe.
Provided by Benthe Danish
Categories Dessert
Time 1h20m
Yield 1 10, 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Peel, shred and measure apples.
- In large mixing bowl, combine first dry ingredients.
- Then add shredded apples, milk, butter, and eggs.
- Beat at low speed until moistened; about 2 minutes at medium speed.
- Pour into cake pan.
- Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
- Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
- Cool on wire racks for 60 minutes; remove from pan and cool.
- Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.
Nutrition Facts : Calories 466.6, Fat 17.6, SaturatedFat 10.2, Cholesterol 70.9, Sodium 118.6, Carbohydrate 80, Fiber 8.9, Sugar 47.1, Protein 10.4
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