Chocolate Raspberry Loaf Cake
Eggs and sour cream provide protein, while raspberries add fiber and a bright tart note. Cocoa and cinnamon give the loaf a chocolate aroma, and the sour cream keeps the crumb tender. Let it cool completely before slicing, and refrigerate any leftovers.
Preheat the oven to 180 °C. Melt the butter (30 g) in a small saucepan over low heat for about 2 minutes, then remove it from the stove.
In a bowl, combine the eggs (150 g), sour cream (150 g), erythritol (40 g), and vanilla (1 g) for about 3 minutes, then stir in the melted butter.
In a second bowl, mix the bamboo fiber (30 g), psyllium husk (10 g), cocoa powder (10 g), starch-free baking powder (2 g), and cinnamon (1 g) for about 2 minutes.
Add the dry mixture to the egg-and-sour-cream mixture, stir thoroughly for about 3 minutes, and leave the batter to rest for 10 minutes.
Gently fold in the raspberries (100 g) and transfer the batter to a baking pan in about 3 minutes.
Bake at 180 °C for 30 minutes, until the center is set. Let the loaf cool before slicing.
If you have any questions about the recipe "Chocolate Raspberry Loaf Cake", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
