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, then remove it from the stove as soon as it is liquid.
In a bowl, combine the eggs (150 g), sour cream (150 g), erythritol (40 g), and vanilla (1 g), then stir in the melted butter.
In a second bowl, combine the bamboo fiber (30 g), psyllium husk (10 g), cocoa powder (10 g), starch-free baking powder (2 g), and cinnamon (1 g).
Add the dry mixture to the egg-and-sour-cream mixture and stir thoroughly. Leave the batter to rest for 10 minutes so the psyllium can absorb moisture.
Gently fold in the raspberries (100 g) and transfer the batter to a baking pan.
Bake at 180 °C for 30 minutes, until the center is set. Let the loaf cool before slicing.
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